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Samak Curry - Curried Fish

Submitted by Sioux1953

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

35 min

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 81g (2.9 oz)

Amount per Serving

Calories 55 37% 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?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium