Samak Curry - Curried Fish
49
49
Ingredients
| 1 | each |
noomie basra
(dried lime) |
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
carrots
finely diced |
|
| 2 | each |
celery stalks
with leaves, finely diced |
|
| 2 | each |
onions
finely chopped |
|
| 5 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
curry powder
mild |
|
| 1 | x |
salt and black pepper
to taste |
* |
| 1 | x |
nutmeg
to taste |
* |
| 1 | each |
lemon
zest of |
|
| ¼ | cup |
parsley leaves
fresh, finely chopped |
|
| ¼ | cup |
cilantro
(coriander) fresh, finely chopped |
|
| 3 | each |
orange roughy fillets
cut in half, about 1 3/4 pounds total, or any firm white fish |
* |
Directions
Cut dried lime in half and remove seeds.
Pound lime in mortar or purée 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 ½ cup water to thin out paste.
Add fish, cover and cook about 5 minutes each side or until cooked through.
Serve immediately with rice.
Nutrition Facts
Serving Size 81g (2.9 oz)Amount per Serving
Calories 5537% of calories from fat
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
7%
Sugars g
Protein
3g
Vitamin A 40%
•
Vitamin C 22%
Calcium 4%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
