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Sunday, May 20, 2018, 4:49 p.m.

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Fish cakes a treat with curry, citrus tastes

This Thai-inspired recipe is adapted from The Flavour Principle by Lucy Waverman and Beppi Crosariol. Use haddock, whiting, cod or any white firm flesh fish (shrimp is another option) for these cakes, which may be deep-fried instead of pan-fried, if desired.

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