Preparation Time : 20 minutes
Cooking Time : 12-15 minutes
Serving : 3-4 members
Description
Fish puttu or Meen puttu as known to the world . This is an authentic dish very own to the chettiar community of Tamil Nadu .there is another Meen puttu from Kerala , where they make rice flour puttu with fish filling along with grated coconut and steam . I used to get confused a lot about these two same named dishes . The culinary secrets from the home kitchens of various communities from across the country really thrills me . I have heard a lot about this tamil nadu meen puttu dish but never tried it out thinking it might smell fishy as we have to shred the fish . I did take note of this recipe from madhur Jeffrey’s flavours of India programme from the telly . On a shopping sphere to chennai for my daughters engagement , landed up in viruthunagar restaurant in T. Nagar for lunch .every one ordered what ever they wanted . My girls father – in – law ordered Meen puttu . Me being obsessed with food , have a habit of tasting every dish on the table . Gave it a try and it was an absolute winner . From then on Meen puttu has become a staple at home . This recipe is the authentic one but at times I do swap peeled , grated raw green mangoes instead of lime juice , which tastes equally good . Never ever under estimate any thing until and unless you have given it a try .
Ingredients
Ingredients | Quantity |
|---|---|
| Fish bones and skin removed | 1/4 kg ( shark , tuna or sheer fish ) |
| Salt | to taste |
| Turmeric powder | 1/4 teaspoon |
| Water | enough to boil the fish |
Method
- Cook cleaned fish with the above mentioned ingredients .
- Sherd the fish and set aside .
Other ingredients
ingredients | Quantity |
|---|---|
| Coconut oil | 5 tablespoon |
| Cinnamon | 1 inch piece |
| Fennel seeds | 1-4 teaspoon |
| Small onion | 1 1/2 cup crushed |
| Ginger | 1/4 inch piece grated |
| Garlic | 4 flakes crushed |
| Green chillies | 8 or more crushed ( I use 12 as I like my food really hot ) |
| Curry leaves | few |
| Coconut grated | 1/ 2 cup |
| Lime juice | 1/2 lime or more to taste |
| Coriander leaves | few chopped |
| Salt | to taste |
To proceed
- Heat oil in a kadai . Add cinnamon , fennel seeds and curry leaves . Once they crackle add small onions , green chillies , ginger and garlic .
- Sauté to brown .Add the shredded fish adding salt to taste . Lower the flame and sauté for 8 minutes covered , until all the flavours are infused together .
- Top with the grated coconut , lime juice and stir well .Taste and adjust . Garnish with chopped coriander leaves . Serve hot as a side dish .
