Samak Curry (Curried Fish)

Course : Curry
Serves: 6
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1 medium noomie basra -- (dried lime)
1 tablespoon olive oil
1 medium carrot -- finely diced
2 medium celery stalks with leaves -- finely diced
2 medium Onions -- finely chopped
5 cloves garlic -- minced
1 tablespoon mild curry
1 teaspoon salt to taste
1 teaspoon pepper to taste
1/2 teaspoon nutmeg to taste
1 medium zest of 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) or any firm white fish

Preparation / Directions:

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 sauté 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.

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