Fish Puttu

Method

1. 1

   Prepare fish: Boil 300g fish fillets (tuna, mackerel or sardines) in salted water with a pinch of turmeric for 8-10 minutes. Drain and cool.

2. 2

   Shred fish: Remove all bones carefully. Shred the cooked fish into fine flakes using your fingers or two forks. Set aside.

3. 3

   Fry shallots: Heat 2 tbsp coconut oil. Add 1 cup finely chopped shallots and cook on medium heat 6-8 minutes until golden.

4. 4

   Add green chilli and ginger: Add 3 finely chopped green chillies and 1 tsp grated ginger. Fry 1-2 minutes.

5. 5

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Fry 1 minute.

6. 6

   Add shredded fish: Add the flaked fish. Mix gently with the onion-spice mixture.

7. 7

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on medium heat 2-3 minutes until coconut mixes through.

8. 8

   Dry out: Cook on medium heat 3-4 minutes until the mixture is completely dry and crumbly.

9. 9

   Add lime juice: Squeeze half a lime over the fish puttu. Toss gently.

10. 10

    Serve: Adjust salt. Fish puttu should be dry, crumbly and fragrant with coconut. No whole fish visible. Serve with steamed rice or as a snack.