Recipe - Samak Curry (Curried Fish)

1 Noomie basra (dried lime)
1 tablespoon Olive oil
1 Carrot, finely minced
2 Celery stalks with leaves,
finely minced
2 Onions, finely chopped
5 Garlic cloves, minced
1 tablespoon Mild curry
Salt to taste
Pepper to taste
Nutmeg to taste
1 Zest of lemon
One fourth cup Finely chopped fresh parsley
One fourth cup Finely chopped fresh
coriander (cilantro)
3 Fillets orange roughly, cut
in half (about 1 Three fourths 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 One half 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. Per serving:
154 calories, 23 grams protein, 8 grams carbohydrates, 3 grams fat, 0
grams saturated fat, 65 milligrams cholesterol, 103 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip