Vegetable Fish Curry(Serves 4 To 6) - cooking recipe

Ingredients

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)

Preparation

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