150gm dhall-(yellow lentils)-soaked 4 hours till soft
3 pieces asam keping-(dried tamarind)
1 cup thick coconut
1  1/2 cup thin coconut
5 tbsp oil
2 potatoes- quartered
1 egg plant- cut int cube
6 long beans, cut 2" length
2 tomatoes- wedged
2 red chillies, slice half
2 green chillies, sliced half
1 chicken stock cube
5 hard boiled eggs
salt to taste

Blended finely:
10 shallots
5 pips garlic
1/2 cm ginger
1 cm turmeric root
15 dried chillies, soaked


1 tsp belacan granules-(prawn paste)
1/2 tbsp coriander
2 tbsp curry powder
1 tsp mixed fish spices-(cumin, fennel, mustard seeds, fenugreek)
2 sprigs curry leaves