Cantonese Beef Brisket Curry (Ka Li Niu Nan / 咖喱牛腩)
Hong Kong — South Asian-influenced Cantonese cooking
Hong Kong's interpretation of curry uses a mild, coconut-free curry powder or paste in a Cantonese-style braise — gentle, slightly sweet, and not intensely spiced. Beef brisket or tendon braised with potatoes and onions in a mild curry broth becomes a Hong Kong institution served over rice or with vermicelli. This represents the South Asian culinary influence on Hong Kong through trade and immigration.