- 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.