Malaccan Devil's Curry ~ K-Mex Quesadillas
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Malaccan Devil's Curry ~ K-Mex Quesadillas

£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-sh0224
Sorry this item is currently out of stock

Malaccan Devil's Curry:
Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry. The curry is served here with a refreshing cucumber kerabu salad.

K-Mex Quesadillas:
On a trip to Los Angeles, head Spicerer Robyn was inspired by some of the iconic fusion food eaten there. It’s understandable why the mixture of sweet and sticky Korean flavours livened up with spicy Mexican chillies and lime has helped spawn an $800 million food truck business in the USA. Here we’ve got Korean beef quesadillas served with kimchi slaw and a Sriracha sauce flavoured with smoky chipotle chillies.

Malaccan Devil's Curry:
Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry. The curry is served here with a refreshing cucumber kerabu salad.

K-Mex Quesadillas:
On a trip to Los Angeles, head Spicerer Robyn was inspired by some of the iconic fusion food eaten there. It’s understandable why the mixture of sweet and sticky Korean flavours livened up with spicy Mexican chillies and lime has helped spawn an $800 million food truck business in the USA. Here we’ve got Korean beef quesadillas served with kimchi slaw and a Sriracha sauce flavoured with smoky chipotle chillies.

Serves: 2
Heat Rating: 4/5
Prep time: 35 mins ~ 15 mins
Cooking Time: 50 mins ~ 45 mins
More Information
Description

Malaccan Devil's Curry:
Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry. The curry is served here with a refreshing cucumber kerabu salad.

K-Mex Quesadillas:
On a trip to Los Angeles, head Spicerer Robyn was inspired by some of the iconic fusion food eaten there. It’s understandable why the mixture of sweet and sticky Korean flavours livened up with spicy Mexican chillies and lime has helped spawn an $800 million food truck business in the USA. Here we’ve got Korean beef quesadillas served with kimchi slaw and a Sriracha sauce flavoured with smoky chipotle chillies.

Spices Included

Chicken Marinade: star anise, turmeric, cumin, coriander, garlic, ginger, onion, Sichuan pepper, fennel, cassia, cloves
Four Sisters Blend: fennel, cumin, fenugreek, brown MUSTARD
Paste Spices: Kashmiri chilli, turmeric, coriander, cumin
Whole Chillies: long chilli, Kashmiri chilli
Quesadilla Spices: Korean chilli, ginger, garlic, yellow MUSTARD
Sriracha Ground Spices: paprika, Kashmiri chilli, onion, garlic, smoked paprika
Kimchi Slaw Spices: Korean chilli, coriander, garlic, onion, chives
Chipotle Chillies: chipotle chilli

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Shopping List

Malaccan Devil's Curry:

  • 250g diced chicken (thighs are best) or use diced paneer for a veg version
  • 250g new potatoes
  • 200g shallots or 1 large red onion
  • 2 cloves of garlic
  • Fresh ginger
  • ½ cucumber
  • 10g bunch of coriander
  • ½ lime
  • 2 tbsp soy sauce (any type)
  • 1 tbsp vinegar (rice or white wine vinegar is best)
  • 1 tsp sugar
  • Rice to serve

K-Mex Quesadillas:

  • 250g beef mince or use 150g veggie mince for a veg version (results in the same volume when cooked)
  • ½ Chinese cabbage
  • 1 bunch of spring onions
  • 75g cheddar cheese
  • Guacamole and sour cream to serve (optional)
  • 1 tbsp soy sauce (any type)
  • 85ml vinegar (rice, white wine or cider vinegar is best)
  • 3 tbsp tomato ketchup
  • 35g sugar
  • 2 large tortillas or wraps
  • Rice to serve

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