Fish Tomato Curry

A not-too-spicy curry

INGREDIENTS
½   pound firm white fish
½   teaspoon curry powder
2    tablespoons olive oil
1    cup chopped white onions (1 medium)
1    cup halved grape tomatoes (12 – 14)
4    cloves garlic, .minced
1    teaspoon curry powder
½   teaspoon ginger powder
½   teaspoon ground cumin
½   cup dry white table wine

METHOD

Cut the fish into serving sized pieces, 2 inches by 2 inches, coat with ½ teaspoon of the curry powder and set aside.

In a large skillet over medium-high heat, add the olive oil and swirl to coat. When the oil is heated, add the onions. Cook the onions for 4 to 5 minutes until translucent and add the tomatoes and garlic. Cook for one minute, stirring, add the white wine and the spices. Stir to combine, lower the heat to a simmer and cook for 4 to 5 minutes.

Add the fish pieces and cook for 5 minutes. Turn the fish over and cook for another 5 minutes or until the fish flakes easily. Remove from the heat and remove the fish to a separate plate. Put even amounts of the sauce into two individual dishes, add ½ of the fish to each plate and serve immediately.

Adapted from a recipe in Cooking Light magazine.