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Cooking with Lounge | Tuna with Vinegar

Cooking with Lounge | Tuna with Vinegar
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First Published: Sun, Sep 26 2010. 08 48 PM IST
Fish Vinegarthial
Ingredients
400g tuna fillets
2 medium onions, chopped in rings
1 medium cucumber, chopped in rings
1 large carrot, chopped in rings
3-4 green chillies
5-7cherry tomatoes, whole
1 tbsp butter
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
4-5 curry leaves
3-4 pandan (or rampe) leaves
1 tbsp turmeric powder
10-15 black peppercorns
5 tbsp white vinegar
Salt to taste
Method
Melt the butter in a pan. Sauté the ginger, garlic, pandan and curry leaves. Add half a teacup of water, salt and vinegar and bring to a boil. Add the fish, cook for approximately 5 minutes and keep aside.
In a fresh pan, add the carrots, cucumber, onion and turmeric. Mix well and add the cherry tomatoes and green chillies. Cook for 1 minute. Finally add the peppercorns and the fish stock you had prepared earlier. Simmer for 1 minute and serve immediately.
For the Sri Lankan promotion, a meal for two at Spice Route, The Imperial, New Delhi, costs Rs 4,000, exclusive of taxes. For reservations, call 011-46462000.
varuni.k@livemint.com
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First Published: Sun, Sep 26 2010. 08 48 PM IST