Malaysian can turn any meat into a Curry dish. This strong spicy
smell dish seems to be a must in 'kenduri' or feasts.
A good cook can tell whether the Curry is good from
its aroma and its looks. The important ingredients are Curry
powder, kerisik, star anise, cloves, cinnamon stick, coconut milk,
and any kind of meat, even boiled eggs.
Many like to add some vegetable to meet Curry
especially potatoes. The indians like to add tomatoes into their
Curry to give a slight sour taste.
Curry is a famous tasty accompaniment to Roti Canai,
lanced pancaked (roti jala) or any rice dished. Many malaysian
enjoy Curry with plan bread or buns. In Kedah, it is also popular
as a dip for 'kuih' like fried bananas.
Generally, Curry is served with ghee rice or tomato