Whenever I prepare this dish, I‘m too lazy to peel off the skin and bones of the fish. Puttu is usually made with sura (shark). Being a selective eater (before), I didn’t use shark, so I replaced it with pomfret (sometimes I prepare it with big red snappers). You can also add coconut, pepper powder or red chili powder. Instead of adding pepper powder, I added red chili powder to ensure that my family would eat it .Nowadays, I’m a vegetarian and I don’t eat chicken or fish. Not even eggs. I prepared this dish for my family, they enjoyed it very much and as for me, I had to eat curd rice & pickle. :(
Pomfret - 3 big (cut into medium-size)
Onion - 2 Medium (chopped)
Ginger (grated) - 1 tsp.
Garlic (grated) - 1 ½ tsp.
Green chilies - 3 (deseeded and slit lengthily)
Red chili powder - ¼ tsp.
Turmeric powder - ¼ tsp.
Fennel seeds - 1 ½ tsp.
Curry leaves - 6
Coriander leaves - few
Steam the fish. Remove the skin and bones.
Flake it with the help of a fork.
Heat the oil and add the fennel seeds.
When the seeds start to twist the body, add the onion and fry.
Add the ginger, garlic and green chili. Fry.
Add the shredded fish and mix.
Add the turmeric powder, red chili powder, salt and mix.
Fry for few minutes till dry (I like to fry till it becomes crispy).
Finally add the curry leaves and coriander leaves and mix.
Enjoy with meen kozhumbu.
This thali goes to 'Monthly Mingle: Brunch' event hosted by Meeta K.
Nov 11, 2009
6:23:00 AM Nandini M 18 comments