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Spicy Fish Curry

2 medium chopped onions (1" pieces)
2 medium green chopped peppers
1 large red pepper, chopped
3-5 finely chopped garlic cloves
2 Tbsp. olive oil or vegetable oil
1 cup chopped mushrooms
6-8 chopped Spanish olive or black olives
1 1/2-2 lb. boneless, skinless fish Fillets (Flounder is very good)


In a deep frying pan, saute onion, peppers and mushrooms until semi-cooked. Add garlic, olives and fish as fish cooks, flake and separate with fork on lowered flame for 5-10 minutes.


Add:


2 tsp. curry
3 Tbsp. water
1 tsp. turmeric
Salt & pepper to taste
1 bay leaf
Splash lemon juice, vinegar, red wine, Tabasco, Worcestershire, tenderizer & soy


Add 10 ounce tomato puree. Mix and simmer for 30 minutes, stirring occasionally. Serve over hot rice.



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