Vegetable Fish Curry(Serves 4 To 6)

• 1 3/4 c. water
• 1/3 c. dry white wine
• 1 lb. frozen fish fillets, cut in 1 1/2-inch cubes
• 1 1/2 Tbsp. corn oil
• 2 medium tomatoes, cut in 1/2-inch cubes (2 c.)
• 1 large zucchini, cut in 1/2-inch cubes (2 c.)
• 1/2 c. chopped onion
• 1 clove garlic, minced or pressed
• 2 Tbsp. cornstarch
• 1 Tbsp. curry powder
• 1/8 tsp. white pepper
• hot, cooked rice (optional)

1. Heat 1 1/2 cups water and wine in large skillet over medium heat.
2. Add fish; cover and simmer 3 to 4 minutes or until fish flakes easily.
3. Drain, reserving 1 1/2 cups liquid.
4. Heat corn oil over medium heat in large skillet.
5. Add tomatoes, zucchini, onion and garlic.
6. Cook 5 minutes or until crisp-tender, stirring occasionally.
7. Stir in reserved liquid.

water, white wine, frozen fish, corn oil, tomatoes, zucchini, onion, clove garlic, cornstarch, curry powder, white pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213988 (may not work)