5 eggs (hard boiled)
1/2 kg fish
3 Garlic (paste)
1 inch Ginger (paste)
1 small onion (sliced thin)
curry leaves
Ranbaa leaves
coconut cream
2 tbsp curry powder
1 tbsp chilli powder (lonumirus havaadhu)
oil
salt
How to Make
Saute the onion in oil, add curry leaves, ranbaa leaves, and ginger and garlic paste in the pan
mix everything together and add fish
Add thin coconut cream as desired and lastly boiled eggs, cook until boiling and add thick coconut cream to finish off
Serve with Roti or chapathis
