This is extremely spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillipines. There are many variations to this traditional dish, and I'll try to be as close to the real thing as I can with my version.
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)