Salted Egg Yolk Roti Prata with Curry Drizzle

**Prepare the Salted Egg Yolk Sauce:** In a small saucepan, melt the butter over medium heat. Add the mashed salted egg yolks and cook for about 1-2 minutes, stirring constantly, until they start to foam slightly.

Add the evaporated milk, sugar, and curry powder (if using). Stir continuously until the sauce thickens to a creamy consistency, about 3-5 minutes. Be careful not to burn the sauce. Set aside and keep warm.

**Cook the Roti Prata:** Heat the vegetable oil in a wok or large frying pan over medium heat. Fry the frozen roti prata one at a time, according to package instructions, until golden brown and crispy on both sides. This usually takes about 3-4 minutes per side. If the prata is puffing up too much, gently press down with a spatula.

**Prepare the Curry Drizzle:** If your chicken curry gravy is very thick, add a tablespoon or two of water and gently heat it up in a separate small saucepan. The consistency should be slightly thinner than regular gravy for easy drizzling. Add fresh curry leaves if using, and simmer gently for a minute to infuse flavor.

**Assemble:** Place the crispy roti prata on a serving plate. Generously coat the prata with the salted egg yolk sauce. Drizzle the thinned chicken curry gravy over the top.

**Serve Immediately:** Serve the Salted Egg Yolk Roti Prata with Curry Drizzle hot and enjoy!