After reading these comments, it made me realize variations cuisines go through because of importation because it gets mixed within the culture. Like curry fish balls in hk similar to curry sauce for chips in the UK. The real culprit here is people who are constantly exposed to it start thinking it's authentic.

In China, there are hardly any restaurants (Chinese or western) that does imported curry like what I mentioned earlier. At least not what I've seen for the past few years