1 Pull out the green beans from the pods. Blanch the green beans in boiling salted water for 5 minutes, and allow to cool slightly. Squeez the blanched green beans between the thumb and forefinger until the hard shell bursts and can be removed.
2 Peel the onion and garlic, and finely dice both.
For the curry, heat the soybean oil in a pan and saute the onion and garlic in it until soft. Add the ground turmeric, coriander and cumin, and fry briefly. Pour the vegetable broth. Dice the pineapple pulp and add with the green beans into the curry. Cook for 5 minutes at low temperature. Season with fish sauce.
3 Rinse the carp fillet and dice. Rinse the cilantro leaves, shake dry and cut into strips. Add the carp fillet and cilantro to the curry and cook until done for 2-3 minutes, do not let the curry boil. Season with soy sauce before serving.