5 eggs (Boil & Peel)
1 Eggplant (Cut)
2 tomatoes (Cut into 4 pieces each)
1 onion (Slice)
3 slices of ginger
3 pieces of garlic
1 stalk of curry leaves
4 tablespoon of oil
1 teaspoon of sugar
Salt to taste
2 tablespoon of fish curry powder
4 cups of water
1 cup of coconut milk
- Heat up the oil.
- Add in garlic, onion, ginger and curry leaves.
- After it turns brown, add curry powder. Mix well and quickly add 4 cups of water and eggplant.
- Simmer for 15 minutes till the eggplants are soft and add coconut milk, eggs, salt to taste, sugar & tomatoes.
- Simmer again for 5 minutes and it is ready.