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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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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