Cooking with Lounge | Tuna with Vinegar

Cooking with Lounge | Tuna with Vinegar

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

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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 4,000, exclusive of taxes. For reservations, call 011-46462000.

varuni.k@livemint.com

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