Wash the fish and pat dry with paper
towels. Cut it and rub with chopped turmeric and half teaspoon salt. Set
aside for 20 minutes. Heat up a wok with oil and deep fry the fish until
it turns golden brown, then set aside. Heat 3 tablespoons of oil and
saute the shallots, ground spices, lemon grass and chilies. Pour in the
coconut milk and add asam gelugur, ginger buds and salt to taste. Bring
to the boil. Add the fish and carambolas. Cook until the gravy thickens
and serve while hot.