"'Isn't that where they make the curry?' I said"
Singapore fish-head curry
Creative Commons AttributionSingapore fish-head curry - Credit: Ernesto Andrade

 Curry is the generic name given, mainly in Western culture, to a large variety of dishes which have their origins in the cuisine of the Indian subcontinent and Southeast Asia.

Although anglicized versions of curry were mentioned in British cookbooks from the mid-18th century onwards, it was not well known until the period of the British Raj when it came to the attention of British Civil Servants and military personnel. However, the widespread development of curry houses (mainly of Bengali origin) in Britain's towns and cities would not take place until several decades after the publication of Rebecca in 1938.

Core ingredients in Malaysian and Singaporean curries include mutton, chicken, shrimp, fish, eggs and aubergines, which may be combined with turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chilli peppers and garlic.

Click here for a Singapore-style curry recipe.