Categories: Rice 
      Yield: 1 servings 
  
    1/2 lb White fish (I used frozen 
           Pollock), cut in 
      1 sm Onion -- chopped 
      3    Cloves garlic 
           Handful cherry tomatoes 
           -halved 
           Some mushrooms -- sliced 
           Flour (for dredging) 
           Oil (for sauteing) 
    110 ml White wine 
           Curry powder 
           Black pepper 
           Cooked rice 
  
  1.  Saute the onions in a small amount of oil till they start to soften. 
  Add 
  the garlic and cook for a few minutes, and then add the mushrooms and cook 
  for a few minutes more, till they lose their raw look. 
   
  2.  Meanwhile, put a few tablespoons of flour and the pepper into a plastic 
  bag and shake the fish cubes in the bag (don't forget to close the bag!) 
  Remove the fish from the bag, shaking off any excess flour. 
   
  3.  When the vegetables are cooked to your liking, remove them from the pan 
  and set them aside. You could drain them on a paper towel to remove a bit 
  of 
  the oil, but it's not necessary. 
   
  4.  Add a little more oil to the pan, and heat it for a moment. Drop the 
  fish 
  pieces in the oil, and saute them till them start to turn opaque. Add the 
  vegetables, the cherry tomatoes & the curry powder, and stir to mix them 
  in. 
  Pour in the white wine (or other liquid of your choice) and cook down till 
  most of the liquid has evaporated. Serve over rice. 
   
  Author's Notes: 
  This is a recipe I made up the other night, when I didn't feel like going 
  out 
  to the store. It's not exactly haute cuisine, but it tasted OK, and used 
  common ingredients. It'squick to prepare, and doesn't taste very fishy 
  since 
  the dominant flavor is the curry powder. (All measurements are approximate. 
  This made more than enough for 2 people). 
   
  The thing about this sort of recipe is that you can vary it in countless 
  ways 
  ~- add some bell peppers if you want, or add different spices. Use soy 
  sauce 
  and call it Oriental. Add a few hot chilli peppers for more punch. 
   
  Difficulty    : easy. 
  Precision     : measure ingredients. 
   
  Recipe By     : Catherine Smither cathy@seismo.gps.caltech.edu