Papaya and sardine curry

Ingredients

• 2 small (2x155g) tins of sardines- drain out the sauce
• half (abt 180g) semi ripe papaya - remove skin and sliced
• 5 garlic - sliced
• 10 shallots - sliced
• 2 tbsp blended/grounded dried chilly paste
• 1/2 cup thick coconut milk
• 1 cup water
• 2 calamansi lime - extract juice
• 5 limau purut (kaffir lime) leaves - tear into pieces
• 3 tbsp oil
• salt to taste