1 lb. frozen red snapper fillets
1 tbsp. butter
1 sm. onion, chopped
1 clove garlic, minced
1 (10 oz.) pkg. frozen mixed vegetables
1 c. dry white wine
1 (6 oz.) can tomato paste
1 c. peeled & chopped tomato
1/2 c. water
1 tbsp. sugar
1 tbsp. curry powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1/4 tsp. ground allspice
1/2 c. broken cashews

Micro-cook fish on 100% power (high) in a 10 x 6 x 2 inch dish for 3 minutes. Cut into cubes. In a 3 quart casserole cook butter for 30 seconds. Add onion and garlic. Cook covered, 1 1/2 minutes. Stir in remaining ingredients except nuts. Cook, covered, 12 to 15 minutes, stirring twice. Stir in nuts. Serve with rice. Serves 4 to 6.