Title: Samak curry (curried fish)
 Categories: Seafood, Middle east
      Yield: 6 Servings
 
      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. Per serving:
  154 calories, 23 grams protein, 8 grams carbohydrates, 3 grams fat, 0
  grams saturated fat, 65 milligrams cholesterol, 103 milligrams sodium.