This is a beautifully spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillippines. Serve with white rice and a big smile.
This was a lovely curry, very tasty, though I added some chillies to give it a bit more heat. Warning, though, that Belcan stuff stinks to high heaven Also, as a tiny point, the colour was a bit offputting, so I added some appropriate spices just to make it a bit warmer and appetizing, but I cannot fault the taste and it was simple to make. - 28 Jun 2011 (Review from Allrecipes UK | Ireland)