Carp in Herbal Curry Recipe

(Ikan Mas Woku)

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

• 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.