Carp in Herbal Curry Recipe

Ingredients :
1 (850g) 1 5 tablespoons 5 1 1/2 250 cc 3 2 25 g Spices (ground) 5 50 g 2 teaspoons 2 teaspoons 3-4 10 1 tablespoon 1 teaspoon	Carp Lime, extract juice Oil Kaffir lime leaves, thinly sliced Turmeric leaf, thinly sliced Pandanus leaf, thinly sliced Water Cumin leaves, thinly sliced Spring onions, coarsely chopped Basil leaves Red chilies Bird's eye chilies (use less if prefer) Chopped turmeric Chopped ginger Tomatoes Candlenuts or almond, roasted Thinly sliced lemon grass Salt
Method : Clean and wash fish. Rub with lime juice and let it stand for 10 minutes. Heat oil and sauté ground spices and kaffir lime, turmeric and pandanus leaves until fragrant. Add water and bring to the boil. Toss in the fish and continue to cook over low heat. Add cumin leaves and spring onions. Simmer until cooked. When the sauce is completed absorbed, adjust seasoning if necessary then add basil leaves. Remove from heat and serve.