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 rice.