
| Ingredient | Quantity | Notes |
| Dried salted fish | 250g | Soaked in hot water for 1 hour and drained |
| Coconut oil | 50g | |
| Mustard seed | 1/2 tsp | |
| Curry leaves | 2 sprigs | |
| Shallots | 10 pcs | Halved |
| Garlic | 5 cloves | |
| Tomato | 1 pc | Cubed |
| Green chilies | 2 pcs | Slit in the middle |
| Fish curry powder | 3 tbsp | |
| Coriander powder | 1 tbsp | |
| Chili powder | 2 tbsp | |
| Ground turmeric | 1/2 tsp | |
| Ground cumin | 1 tsp | |
| Tamarind paste | 1 tsp | |
| Water | 1200g | |
| Round eggplant | 1 pc | Cut into wedges |
| Radish | 1 pc | Sliced |
| Drumstick (moringa) | 1 pc | Cut into 2inch pieces |
| Raw mango | 1 pc | Cut lengthwise |
| Sugar | 1 tsp | |
| Tamarind paste | 2 tsp | |
| Boiled eggs | 5 pcs | Optional |
| Cooked field beans / mochai | 100g | Optional |
| Coriander | 2 sprig | Chopped |