Kerala Fish Puttu

1. 1

   Step 1

   • a.Cook and Prepare the Fish
   • b.Place the fish fillets in a pan. Add 1/2 tsp of the turmeric powder, 1/2 tsp of the salt, and enough water to just cover the fish.
   • c.Bring to a boil and cook for 8-10 minutes over medium heat until the fish is opaque and cooked through.
   • d.Carefully drain all the water. Allow the fish to cool down enough to handle.
   • e.Once cooled, remove any skin or bones and flake the fish meat using a fork. Set aside.
2. 2

   Step 2

   • a.Prepare the Puttu Flour
   • b.In a large mixing bowl, combine the puttu podi with 1/2 tsp of salt.
   • c.Gradually sprinkle water, a little at a time, while mixing the flour with your fingertips.
   • d.The goal is a moist, crumbly texture, similar to wet sand. When you press a handful, it should hold its shape but crumble easily when poked.
   • e.Ensure there are no lumps. For a perfect texture, you can pulse the mixture in a mixer grinder for a few seconds.
3. 3

   Step 3

   • a.Make the Fish Masala Filling
   • b.Heat coconut oil in a pan or kadai over medium heat. Add the mustard seeds and let them splutter.
   • c.Add the curry leaves, followed by the chopped onion, minced ginger, garlic, and green chilies.
   • d.Sauté for 5-6 minutes until the onions become soft and translucent.
   • e.Lower the heat and add the remaining 1/4 tsp turmeric powder, red chili powder, and garam masala. Stir and cook for 1 minute until the raw aroma of the spices disappears.
   • f.Add the flaked fish, black pepper powder, and the remaining 1/2 tsp salt. Mix gently to combine everything.
   • g.Cook for 3-4 minutes, stirring occasionally, until the mixture is completely dry. Any moisture will make the puttu soggy.
   • h.Turn off the heat and stir in 1/2 cup of the grated coconut. Mix well and set the filling aside.
4. 4

   Step 4

   • a.Assemble and Steam the Puttu
   • b.Fill the base of your puttu maker (puttu kutty) with water up to the indicated level and bring it to a boil.
   • c.Place the perforated disc at the bottom of the cylindrical steamer (puttu kutti).
   • d.Start by adding a 2 tbsp layer of grated coconut.
   • e.Next, add a layer of about 3-4 tbsp of the prepared puttu flour.
   • f.Follow with a generous layer of 2-3 tbsp of the fish masala filling.
   • g.Repeat the layers of puttu flour and fish masala, finishing with a final layer of grated coconut on top.
   • h.Close the lid and place the cylinder securely on top of the boiling water pot.
5. 5

   Step 5

   • a.Steam and Serve
   • b.Steam on medium-high heat for 7-10 minutes. The puttu is perfectly cooked when a steady stream of steam escapes from the holes on the lid.
   • c.Carefully remove the hot cylinder from the pot. Using the provided stick or the back of a long spoon, gently push the cylindrical puttu out onto a serving plate.
   • d.Repeat the process with the remaining flour and filling.
   • e.Serve hot with pappadam and a simple onion salad (challas).

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