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4
Medium
1 hr
Published 1990
Fillet of pomfret (or sole or halibut), marinated in tamarind and then simmered in a delicately spiced gravy.
THE FISH: Wash, pat dry and cut fillets into halves.
THE MARINATION: Dissolve tamarind pulp in 100ml/
THE VEGETABLES: Peel, wash and chop onion
