Friday, March 14, 2008


Yield: 3 litres


500 g Tuna (fillets cut into 2” slices and fish bones, head and trimmings)
8 Dried Cherry Pepper
6 Curry Leaves
100 g Onion (sliced thinly)
Juice of 1 lime
3 ½ ltr Water
Salt to season


Boil all the ingredients apart from lime juice over low heat for 20 minutes. Skim.

Add lime juice just after removing from the heat. Adjust seasoning. Serve hot.

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