Henry's Ipoh curry, which is based on his mum's recipe uses far less curry powder but with more emphasis on the aromatics like lemongrass, chili, dried shrimp, garlic and shallots.
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I find the curry broth light but packed with flavors hence easy to drink. The layer of oil on the surface is not as thick as those found on our local curry.
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Read more: https://thedeadcockroach.blogspot.com/2019/12/yaps-noodle-ipoh-curry-seafood-roasted.html?m=1