This vibrant Samak Curry delivers a perfect balance of savory and tangy flavors, driven by the distinctive aroma of Basra (dried lime). Firm white fish fillets are gently poached in a rich, aromatic sauce infused with mild curry powder, fresh lemon zest, and a medley of herbs like parsley and cilantro. The addition of diced carrots and celery provides a subtle crunch and sweetness that complements the spicy undertones. Ideal for a quick yet impressive weeknight dinner, this dish comes together in under 40 minutes. It pairs beautifully with fluffy basmati rice or warm flatbread, making it a satisfying meal for the whole family that celebrates traditional Middle-Eastern cooking techniques.
Samak Curry (Curried Fish
Description
This vibrant Samak Curry delivers a perfect balance of savory and tangy flavors, driven by the distinctive aroma of Basra (dried lime). Firm white fish fillets are gently poached in a rich, aromatic sauce infused with mild curry powder, fresh lemon zest, and a medley of herbs like parsley and cilantro. The addition of diced carrots and celery provides a subtle crunch and sweetness that complements the spicy undertones. Ideal for a quick yet impressive weeknight dinner, this dish comes together in under 40 minutes. It pairs beautifully with fluffy basmati rice or warm flatbread, making it a satisfying meal for the whole family that celebrates traditional Middle-Eastern cooking techniques.Ingredients
Directions
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Cut the dried lime (Basra) in half and remove the seeds. Pound the lime flesh in a mortar or grind until finely ground to yield about 1 heaping teaspoon of powder. Set aside.
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Finely dice 2 onions, mince 5 garlic cloves, and roughly chop 1/4 cup fresh parsley and 1/4 cup fresh cilantro (coriander).
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Pat dry 3 fillets of firm white fish (such as orange roughy or cod), weighing about 1 3/4 lbs total, and cut them in half if large.
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Heat olive oil in a large skillet over medium heat. Add the diced carrots, celery, onions, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
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Stir in 1 tablespoon mild curry powder, salt, pepper, nutmeg, the ground dried lime, lemon zest, chopped parsley, and cilantro. Cook for 1 minute until fragrant.
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Add 1/2 cup water to the skillet to create a thin sauce, stirring to combine with the vegetable mixture.
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Gently place the fish fillets into the skillet in a single layer. Cover and cook for about 5 minutes per side, or until the fish is opaque and cooked through.
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Serve immediately, spooning the sauce and vegetables over the fish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 33.6kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 23.5mg1%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 1.0g4%
- Sugars 1.2g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
