I was at a friend’s apartment in Manchester when I chanced upon the most gorgeous chicken curry as accompaniment to some roti canai. I complained that for some reason, I still couldn’t get a perfect curry down pat. A tip she gave me was to use a bit more of the curry powder and use less santan. Which was what I did a couple of weeks ago for dinner. The taste was more robust this time but what it lacked was that “redness” you get. I did use very little oil, and I guess some of the “redder” curries had more oil to it. Dad told me that my late mom actually added kerisik in her beef curry. So, kerisik-laden kari in bahagian ke-2’s attempt, then.