1 (7-10 lb.) carp
1 pine board, green, rough sawed
1/2 tsp. curry powder
1/2 tsp. table salt
2 bay leaves
1/4 tsp. ground red pepper
1/2 c. red wine or cooking sherry

Preheat oven to 350 degrees. Wash and clean the carp. Stuff with green peppers, onions, and celery. Place stuffed carp on the pine board. Place in a large roast pan.

Mix the ingredients well and pour over the carp. Cover the roast pan with foil, cone shaped to hold in the heat and juices. Bake at 350 degrees for 1 hour 45 minutes. Drain juices from pan.