Kerala Puttu with Kerala Fish Curry

Layer the Puttu Maker (5 minutes)

• Take the cylindrical puttu maker (puttu kutti) and place the small perforated disc at the bottom.
• Start with a base layer of 2-3 tablespoons of grated coconut.
• Gently spoon the prepared rice flour mixture on top of the coconut until the cylinder is about half full. Do not press or pack the flour down; it must remain loose.
• Add another thin layer of 1-2 tablespoons of grated coconut.
• Fill the rest of the cylinder with the flour mixture, leaving about an inch of space at the top. Finish with a final layer of coconut.

Steam the Puttu (8-10 minutes per batch)

• Fill the base pot (puttu kudam) with 2-3 cups of water and bring it to a vigorous boil.
• Carefully place the filled cylinder onto the nozzle of the base pot and close the lid.
• Steam on medium-high heat. The puttu is perfectly cooked when a steady stream of steam escapes from the holes on the top lid, which typically takes 8-10 minutes. You will also notice a fragrant aroma of cooked rice and coconut.
• Turn off the heat. Using a kitchen towel for safety, carefully remove the hot cylinder from the pot.

Serve Hot (5 minutes)

• Allow the cylinder to rest for a minute to prevent breakage.
• Using the provided rod or the back of a long spoon, gently push the cooked puttu from the bottom out onto a serving plate.
• Repeat the layering and steaming process with the remaining mixture.
• Serve immediately while hot with kadala curry (black chickpea curry), ripe bananas, pappadam, or a sprinkle of sugar and ghee.

Simmer the Gravy and Cook Fish

• Pour in the soaked kudampuli along with its water. Add the thin coconut milk and the remaining salt. Stir well to combine.
• Increase the heat to medium and bring the gravy to a gentle simmer.
• Carefully place the marinated fish pieces into the simmering gravy in a single layer.
• Gently swirl the pan to ensure the fish is submerged. Avoid using a ladle to stir, as this can break the delicate fish pieces.
• Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily. The gravy will thicken slightly.

Finish with Thick Coconut Milk

• Reduce the heat to the lowest possible setting. Pour in the thick coconut milk.
• Gently swirl the pan again to incorporate the milk. Heat for just 1-2 minutes until it's warmed through.
• Do not let the curry boil after adding thick coconut milk, as it can curdle. Turn off the heat.

Prepare the Tempering (Tadka)

• In a separate small pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
• Add the mustard seeds and let them splutter completely.
• Add the fenugreek seeds, broken dried red chilies, the reserved sliced shallots, and the final sprig of curry leaves.
• Sauté, stirring frequently, until the shallots turn a deep golden brown and become crispy.

Combine and Rest

• Pour the hot tempering mixture over the fish curry. You should hear a satisfying sizzle.
• Immediately cover the pot and let the curry rest for at least 30 minutes, or ideally a few hours, before serving. This allows the flavors to meld and deepen.
• Serve hot with steamed rice, appam, or idiyappam.