Boil water in a pot with a cube of chicken stock. At boiling point put in fish cake, fish ball, continue to let it boil. In a separate small nonstick frying pan, heat up some olive oil and stir-fry all the pastes including curry leaves and curry powder until brownish and thick, later simply pour it directly from the pan to the hot boiling water in the pot and stir well. Add in santan and continue to stir. At this point use the smallest fire until the santan start simmering. Add salt to taste.

Garnish with shredded chicken, fried tofu, fried eggs, fried shallots and pickled green chillies. Enjoy!