5-6 boiled eggs
7-8 ladies finger,cut into 2 if it is very long
2 tomato,cut into 4
5 cups of coconut milk from 1 coconut
60 gm fish curry powder,mix with a little water and make into a paste
25 gm anchovies (ikan bilis) powdered or grind into a paste
30 gm tamarind paste (or to your taste) dissolve in the coconut milk
Salt to taste
7-8 shallot,finely sliced
2 salk curry leaves
1 tsp fenugreek seeds
4-5 tbsp. oil
1. Heat a pan and add in all the tempering ingredients. Fry till fragrant when the onion turns light brown add in the curry paste and the anchovies paste and stir fry till the oil rise over a low heat.
2. Add in the rest of the ingredients and simmer over a low heat till cook. I add my ladies finger and tomato last because I don't like my vegetable to be overcook.