Samak Curry (Curried Fish)

1 Noomie Basra (dried lime)
1 Tbsp olive oil
1 carrot finely diced
2 celery stalks with leaves -finely diced
2 onions finely chopped
5 garlic cloves minced
1 Tbsp mild curry
salt & pepper to taste
nutmeg to taste
zest of 1 lemon
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh -coriander (cilantro)
3 fillets orange roughly

Cut in half about 1 3/4 lbs of 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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