OK, I know you guys think I just eat food out of bags, but I actually cook at home :). Here's a really good fish curry recipe from Sudha Koul's "Curries Without Worries".

Fish cooked in tomato and coriander:

4 tbs oil
2 med onions, finely chopped
2 cloves garlic, chopped
1 tbs chopped fresh ginger
3 med tomatoes, chopped
2 tbs ground coriander seeds
2tsp ground turmeric
salt to taste
1 tbs ground cumin seeds
2 cups water
2 lbs any mild white fish (cod works well), cut into 2x3" pieces
1 cup chopped fresh coriander (cilantro)

Heat oil (medium high), fry onions, garlic, ginger for 2-3 min.

Add all other ingredients except water, fish, and coriander, and fry.

Add water and bring to boil.

Add fish and coriander, bring to boil, cover, cook on medium high 15 min.

Serves 6 with rice (basmati)

Enjoy!

Interesting. The curry recipes I’ve used before have coconut milk in them. I wonder if the lack of that is the no worries part.

Actually, most curries probably don't use coconut milk. It seems to be used more in Thai curries than Indian ones. Many curries are tomato based, some are dry, many begin with a puree of onions, ginger, and garlic. But one of my favorites does use coconut milk - the Thai Shrimp and Pineapple in Red Curry Coconut Milk Broth. Sometimes the coconut milk is thinned with broth or water.

Most people think - like I did in the beginning - that curry is a spice, but really there are a multitude of different spice blends used in making curries. Some are mild like the one I posted, others are very hot, and many are in between.

Thai red curries are a spice blend with red chilies, green curries use green chilies instead of red ones, and golden curries use neither.

Then you've got Madras curries, massaman curries, vindaloo curries, and on and on.