3/4 onion, chopped
3 to 4 c. water
2 to 3 lb. fish, cut in pieces
2 c. eggplant, okra or other vegetable
4 tsp. lemon juice
2 tbsp. curry powder
1/3 c. oil
3 tomatoes, cut in quarters
1 tsp. salt
2 tsp. black mustard seed

1/4 onion, chopped
2 tbsp. curry powder
1 tsp. salt

Mix in about 3 to 4 cups water. Heat approximately 1/3 cup oil in large pan.

2 tsp. black mustard seeds
Another 1/2 onion, chopped

Stir to brown onion and seeds. Now add water, spice and onion. Bring to boil. Add large pieces of fish (total 2 to 3 pounds). (If using eggplant or okra, add cut vegetable after fish. If using tomatoes, add fresh tomatoes just before fish finishes cooking.) Add chopped bell pepper (about 1/2 whole) after fish has cooked a few minutes. Cover pan and poach. Shake vessel occasionally. If using tomatoes, add now. When fish is almost done, add 4 tablespoons lemon juice. Serve with rice and steamed vegetables. The lemon juice and tomato really make a difference.