Fish Puttu

The fish in this dish is traditionally made from Shark meat but you may use Tenggeri (King Fish) and practically any fish that has ample meat on it.

The fish is washed and boiled in some water with a teaspoon of turmeric. After it has cooked, it has to be cooled and then use a fork to shred the fish meat into shreds. The bones should be removed and if using Shark meat the bones comes off easily.

In a frying pan, heat a few tablespoons of oil and once hot add a few sprigs of curry leaves, mustard steeds, cumin seeds and mix well. Then when it is aromatic add a couple of tablespoons of scrapped coconut and stir it for about 4 minutes before adding roughly 2 tablespoons of Plain Chili Powder. Keep stirring this mixture for 6-7 minutes before adding the shredded fish meat and let this cook for another 5 minutes, add salt and season accordingly.

It is lovely eaten with rice and a curry dish. We had this with Pepper Chicken (Picture to the left above and recipe also found in this blog). Enjoy!