Carp Stuffed with Herbs and Spices Recipe (Arsik)

Ingredients :
1 (850g) 10 Stalks 2 3 pieces 5 10 stalks 1 tablespoon Spices (ground) 10 1 tablespoon 7 2 teaspoons 2 teaspoons 1 tablespoon 10 3 cloves 2 teaspoons	Carp Lemon grass, bruised Pink ginger buds, each cut into 2-4 pieces Asam gelugur Cup leaves, coarsely sliced Chinese chives Tamarind, soaked in 250cc water, squeeze the pulp and strain the juice Salt and lime juice to taste Red chilies Szechwan pepper Candlenuts, roasted Chopped ginger Chopped turmeric Chopped young galangal Shallots Garlic Salt
Method : Clean the fish and remove scales, entrails, gills and fins. Wash and drain. Rub fish with salt and lime juice, and let it stand for 10 minutes. Stuff the fish with some of the ground spices, lemon grass and pink ginger buds. Rub the whole fish with remaining ground spices. Put the fish, asam gelugur, cup leaves and Chinese chives in a pan and pour tamarind juice. Simmer uncovered until the fish is cooked and the gravy has thickened. During cooking, you may also add 15 whole string beans or 250 grams sour bamboo shoots if preferred.