January 21, 2006

Fish puttu

Here is one of our most favorite fish dishes - the fish puttu. The fish used in this dish must be large and mature, and of the kind which has no tiny thorns or bones. We used big silver pomfrets for this today. Take care to be very sure that there are no tiny thorns imbedded in the boiled fish flesh. Here is the recipe for the fish puttu.

Bringing the ingredients together...

Boiled fish flesh

Fish puttu recipe

Ingredients:
Fish - 1/2 kg, cut into thick slices (any fish of your choice, preferably shark, tuna, king fish, or big pomfrets)
Turmeric powder - 1/4 + 1/4 teaspoon
Salt - 1/4 + 1 teaspoons
Chilly powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Onions - 2, medium size, finely chopped
Green chillies - 3, medium size, medium hot, slightly slit at the stem end
Garlic - 4 pods, medium size, finely sliced
Oil - 2 teaspoons
Ghee - 1 teaspoon

Method: Put the washed fish pieces in a vessel covering completely with water. Add 1/4 teaspoon salt and 1/4 teaspoon turmeric powder to it and boil over moderate heat till tender. Remove from the heat and allow it to cool. Peel off the thick skins and remove the bones and thorns of the fishes. Mash the flesh of fishes into tiny flakes. Mix well the chilly powder, coriander powder, black pepper powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon salt into the mashed fish flakes. Heat a frying pan and pour in the oil and ghee into it. When smoking hot, add the onions, garlic, and green chillies all together. Saute well till the onions turn limp. Add the mashed fish flakes and saute over moderate heat for approximately 5 minutes turning over very frequently and over low heat for 5 minutes or till an attractive aroma is given out. It is so delicious eaten either hot or cold as a side dish with rice, chappathis, or bread. Enjoy!

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2 Comments:

Anonymous Lera said...

Wow, Vkn,this one is something new...I will try this next time I get the fish :)

1/22/2006  
Blogger Sury said...

Just wonderful! Like Lera, it's new for me too. And a must, must try. I can hardly wait to relish this with some plain rice!

1/22/2006  

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