Ingredients:
1 tablespoon canola oil
1 tablespoon onions, chopped
2 cloves garlic, minced
1 1/2 lbs monkfish, tail or 1 1/2 lbs other sturdy fish, such as haddock,cut into 1 1/2 inch chunks
1 tablespoon curry powder
1 cup chopped tomatoes ( fresh or canned)
1 cup nonfat plain yogurt
Directions:
Heat oil in a skillet over medium heat.
Add onion and cook until they begin to soften, about 5 minutes.
Add Garlic and cook for 1 minute.
Add fish pieces to the skillet and season with a little salt and pepper.
Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
Stir in curry powder followed by the tomatoes.
Cook until bubbling hot.
Reduce the heat and stir in the yogurt.
Heat for 1 or 2 minutes, but do not boil.
Servings: 2
Time preparation: 20 min.
Time total: 50 min.