From Malaysian chicken to Caribbean crab: four global curry recipes

A Japanese fusion-fuelled garlic mushroom doria, an aromatic Malay chicken and squash curry, a rich Rajasthani papad ki sabji, and a Caribbean curry crab with roasted corn and dumplings

Curry runs through Malaysia’s veins; it’s in every kitchen and at every food stall, whether run by Malays, Chinese or Indians. We tend to cook curries using either a wet spice paste (rempah) straight from the morning market, or a good curry powder – every household keeps a pack of Adabi or Baba’s in the cupboard as a fallback; we have no shame in this at all. Only when you’ve got time on your hands, or you’re cooking to impress, do you build a rempah from scratch.