"It's a meat dish." Polson suppressed his urge to eat it, but the familiar yet strange smell of curry kept lingering at the tip of his nose, testing his willpower.
Polson felt that this was the biggest challenge he had ever faced since he was born. The smell was really appetizing, and he wanted to eat it just by smelling it.
Curry fish head was originally developed by the Indian people in Singapore for the Chinese who loved to eat fish head. However, later, the Malaysian and Indian people also liked this dish.
Therefore, the curry in the authentic curry fish head had some characteristics of India curry, which was the reason why Xia MA liked this dish.
When Yuan Zhou cooked these curry-flavored dishes, he also liked to use fresh curry, just like the India. Generally, he would only make it on the spot before the business hours started. Only when the curry was made in such a way would the taste be purer and richer, increasing the flavor of the dishes.
