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.