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East Indian Fish Curry

3 lb. Halibut Fillets
1/2 cup vegetable oil
4 onions, chopped
2-3 Tbsp. curry powder
1 tsp. paprika
1 1/2 tsp. salt
1 tsp. freshly ground pepper
3/4 cup tomato puree
3 1/2 cups hot water
1/2 cup shelled peanuts, chopped

Wash fist, pat dry and cut into bite size pieces. In a heavy skillet, heat oil; add onions, curry, paprika salt, and pepper and saute until lightly browned. Add tomato puree and reduce liquid until almost dry, stirring constantly to prevent burning. Add water, reduce heat and simmer for 20 minutes. Add fish and cook slowly for 15 minutes; do not stir after adding fish. Sprinkle with peanuts and serve. Serves 6-8.

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