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I've posted this after a request from another member, I've never tried it as we don't eat fish but its copied from "The Complete Asian Cookbook" by a fantastic cook Charmaine Solomon. She states that in Sri Lanka the acid used for this dish is called "goraka" but she has used tamarind as its easily available.
Units: US | Metric
Serving Size: 1 (180 g)
Servings Per Recipe: 6
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