This is a truly Malaysian dish with its origin from the Peranakan culture. The amalgamation of the Malay, Indian & Chinese flavours. As with most Nyonya food, many ingredients are used. The flavours embodies the umami flavour of belacan, the tangy combination of tamarind juice & lime, generous amount of coconut milk that gives it the creaminess in texture of the curry and finally the nutty aroma from the candlenuts. Of course lemongrass, galangal & kaffir lime leaves have to be added as with majority of nyonya dishes.