Ingredients :
1 carp (600-800 gram) in the afternoon.
1 handheld leaf kemanagi.
1 grain of tomato in the split into six parts.
1 green chilli in the perch.
1 spring onion rough on the rough.
1 peeled cucumber skin, cut in length.
1 onion on rough balls.
2 pieces of greetings.
1 thumbs of ginger in the scar.
1 ginger galangal in the scar.
1 lemongrass bar on crushing
Ground spices :
1 red chili.
1 little pinky saffron.
4 cloves of red onion.
3 cloves of garlic.
4 candlenuts.
¼ tsp coriander.
How to make :
Wash carp, streak both sides, coat with salt and lemon juice or tamarind. Fry until browned. lift and drain.
Blend the spices and stir-fry until fragrant, add 1 teaspoon vinegar and 1 cup water.
Put in other ingredients, cook until boiling. after boiling, fried gouramy input. Keep cooking for a while, about three minutes.
4.serve on a wide plate with a sprinkling of basil leaves.