Fish Puttu

Ingredients

• - 500g steamed fish with coconut
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Shred fish: Remove all bones carefully. Shred the cooked fish into fine flakes using your fingers or two forks. Set aside.
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. Add green chilli and ginger: Add 3 finely chopped green chillies and 1 tsp grated ginger. Fry 1-2 minutes.
5. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Fry 1 minute.
6. Add shredded fish: Add the flaked fish. Mix gently with the onion-spice mixture.
7. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on medium heat 2-3 minutes until coconut mixes through.
8. Dry out: Cook on medium heat 3-4 minutes until the mixture is completely dry and crumbly.
9. Add lime juice: Squeeze half a lime over the fish puttu. Toss gently.
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.