Corns of currency

Corns of currency
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First Published: Mon, Nov 22 2010. 07 51 PM IST

Updated: Mon, Nov 22 2010. 07 51 PM IST
It might seem a bit extreme to link the history of colonization with the popularity of a spice, but when we’re talking black gold, perhaps not. Pepper, or black gold as it came to be called because of its exorbitant price, was what prodded the Portuguese to map a sea route to India and sparked the Age of Discovery which, of course, translated into European explorers turning into colonial rulers.
Pepper has been used as currency, and legend has it that Attila the Hun demanded it as ransom from Rome. In 77 AD, Pliny the Elder wrote about how it drained the Roman Empire of 50 million sesterces (ancient Roman money) every year, and even today, it continues to be the most widely traded spice in the world.
Traditionally, being considered such a prized commodity in Europe, pepper was reserved only for the most exclusive Christmas cakes and cookies; and on India’s Malabar coast, which is its richest source, pepper, could be—and continues to be—found in every curry.
Black peppercorn is the most pungent and commonly found; the green variety is what you get when you don’t let it ripen and it works best with meats and seafood; white pepper is a cosmetic luxury, seen often in white sauces, white meats/fish and cream dishes; pink peppercorns are soft and ideally used whole in dishes such as salads or risottos, and even in desserts. We’re going with the most basic black version in the Sri Lankan fish vinegarthial—a beautifully light fish, with the pepper prominently spicing it up.
EAT IT THIS WAY
Fish vinegarthial
INGREDIENTS
Serves 2
• 400g tuna
• 80g onion, chopped
• 4 green chillies
• 50g tomatoes
• 15ml butter
• 10g garlic
• 10g ginger
• 10g curry leaves
• 10g turmeric
• 5g black pepper, ground
• 150ml vinegar
• Salt to taste
• 150g cucumber, shredded
• 100g carrot, shredded
METHOD
A colourful delight: Pepper is the main spice in this delicate fish recipe, which is also easy to make.
Melt butter in a pan. Sauté chopped onions, ginger, garlic, curry leaves (for 7-10 minutes). Add half a cup of water, salt and vinegar and bring up to the boiling point. Add the fish stock and cook for some time. Then add carrots, cucumber, tomatoes, turmeric and green chillies to the stock and cook for a minute. Finally, add pepper and fish cubes to the stock and mix carefully. Serve hot, or cold.
Source: Chef Publis, guest chef, The Imperial, New Delhi.
shreya.r@livemint.com
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First Published: Mon, Nov 22 2010. 07 51 PM IST
More Topics: Black pepper | Pepper | Health | Food | Spices |