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Red Snapper with Konkan Style Salsa

Published On: September 1, 2015 | Duration: 6 min, 51 sec

           
           
       

Chef Aditya Bal creates a splendid blend of tamarind extract, ground coconut, coconut oil, coriander, garlic, ginger, onions and spices and stuffs it in snapper. The fish is then wrapped in banana leaves and cooked in fire.


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