Kari debal, the starting point for this spicy, tangy curry, comes from Malacca, Malaysia, and specifically the Kristang people, who are of mixed Malaysian and Portuguese descent. Though “debal” translates from the Kristang language as “leftovers” (the dish traditionally was prepared after Christmas using leftovers from the holiday meal), some sources speculate that the closeness of the terms “debal” and “devil,” coupled with the dish’s intense spiciness, led to “devil curry” as a common moniker. In traditional recipes, candlenuts, which are high in fat, are pureed with the aromatics to make the seasoning paste, but these nuts are difficult to source in the U.S. We find macadamia nuts to be a good substitute, with cashews as the next best choice. Our curry has solid but not searing heat. Steamed rice is the perfect accompaniment.