Malacca, Malaysia
Devil's Curry
Kari debal
Eurasian curry of leftover roast meats stewed with candlenut, vinegar, mustard seed and a great deal of dried chilli, traditionally eaten at Christmas.
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Singapore, Malaysia
Fish Head Curry
Kari Kepala Ikan
Fish head cooked in tangy curry with vegetables, fresh fish head with tender meat and tangy curry, a Malaysian Indian specialty, rich and flavorful
Penang, Malaysia
Kapitan Curry
Nyonya chicken curry with distinct spice blend, drier than regular curry, complex spice blend with tender chicken and thicker gravy, aromatic and rich.
West Sumatra, Brunei
Rendang
Beef Rendang
World-famous slow-cooked beef curry with coconut milk and spices from Minangkabau cuisine
Perak, Malaysia
Rendang Tok
Premium version of rendang from Perak, made with specific spice blend and cooked longer for drier texture, very dry with intense concentrated flavors.