1. Put the rice, 1½ cups water, and the butter in a 1-quart casserole and cook, covered, 15 minutes in the microwave oven. Add more water if needed. Set rice aside.
2. Put the oil, onion, garlic, tomato, green pepper, salt, and curry powder in an 8-inch square glass or ceramic baking dish.
3. Cook, covered, with wax paper or plastic wrap, 5 minutes in the microwave oven, stirring once or twice.
4. Add the 1 cup water, stir, and add the fish. Cover and continue cooking until the fish flakes easily (about 5 to 8 minutes).
