1 packet mee / fresh yellow noodles (scalded and drained)

Sliced
1 red chili
1 big onion

2 hard-boiled eggs (halved)

Blanched
50g beansprouts
60g mustard greens (shredded)

100g potatoes (boiled and mashed)
2 limes (quartered)
5 tablespoons cury powder
15g curry leaves

Ground
50g dried prawns
2cm piece ginger
5 shallots
4 cloves garlic
2 dried chillies

2 dried assam slices
1 litre coconut milk
oil for stir-frying
salt, sugar to taste

Method :

1. Heat oil in a large pan. Add in the ground ingredients, stirring till fragrant.
2. Add in the curry powder, curry leaves, sugar, salt, dried assam slices and potatoes. Gradually pour in the coconut milk, then stir till it boils. Reduce heat and simmer for a few minutes.
3. To serve, place mee in small bowls. Spoon the blanched ingredients on top, followed by eggs, red chillies and onions.
4. Ladle the curry into the bowls, squeeze lime juice and serve piping hot.