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Samak Curry (Curried Fish)

1 Noomie basra (dried lime)
1 tb Olive oil
1 Carrot, finely diced
2 Celery stalks with leaves, finely diced
2 Onions, finely chopped
5 Garlic cloves, minced
1 tb Mild curry
Salt to taste
Pepper to taste
Nutmeg to taste
1 Zest of lemon
1/4 c Finely chopped fresh parsley
1/4 c Finely chopped fresh coriander (cilantro)
3 Fillets orange roughly, cut in half (about 1 3/4 lbs), or any firm white fish

Cut dried lime in half and remove seeds. Pound lime in mortar or puree in grinder until finely ground (you will need 1 heaping teaspoon). Set aside.

Using a skillet that will hold all the fish fillets in one layer, heat olive oil and saute carrot, celery, onions and garlic until softened. Add curry powder, salt, pepper, nutmeg, ground lime, lemon zest, parsley and coriander. Add about 1/2 cup water to thin out paste. Add fish, cover and cook about 5 minutes each side or until cooked through. Serve immediately with rice. Makes 6 servings.

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