2 med. chopped onions (1" pieces)
2 med. green chopped peppers
1 lg. red pepper, chopped
3-5 finely chopped garlic cloves
2 tbsp. olive oil or vegetable oil
1 c. 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.