Kerala Fish Puttu

Name: Kerala Fish Puttu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 300 g kingfish (cut into 2-3 pieces, bones removed); 1 pinch turmeric powder; 1 pinch salt (for fish marinade); 2 cup puttu podi (roasted rice flour for puttu); 0.75 cup water (warm, for moistening puttu flour); 0.5 cup coconut (freshly grated); 2 tsp coconut oil; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken into halves); 10 pcs curry leaves; 1 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs tomato (small, finely chopped); 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper (freshly crushed); 2 tbsp coriander leaves (finely chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

8/10

A rustic coastal Kerala delicacy where steamed rice flour meets flaked, spiced fish. The puttu — soft, cylindrical steamed rice cakes — is layered with a fragrant, mildly spiced fish mixture, creating a savory twist on the classic sweet puttu. It's a wholesome, protein-rich breakfast or light dinner that pairs beautifully with kadala curry or simply with a banana.

PREP

20m

COOK

30m

SERVES

1 PIECE

425 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Marinate and steam the fish.
1.Rub fish pieces with a pinch of turmeric powder and a pinch of salt.
2.Place fish in a steamer or a small bowl inside a pot of boiling water.
3.Steam for 8-10 minutes until the fish is fully cooked.
4.Cool slightly, remove any bones, and flake the fish into small pieces. Set aside.
TIPKingfish is traditional, but any firm white fish like mackerel or seer works too.
prep · ~5 min
Prepare the puttu flour.
1.Take the puttu podi in a large bowl. Add a pinch of salt and mix.
2.Sprinkle warm water little by little, mixing with your fingers.
3.The flour should feel like wet sand — it holds shape when pressed but crumbles easily.
4.Let it rest for 5 minutes. Do not add too much water.
TIPDon't rush the water addition. Wet flour will turn sticky and won't steam properly.
saute · ~15 min
Make the spiced fish masala.
1.Heat coconut oil in a pan over medium heat. Add mustard seeds and let them pop.
2.Add dried red chilies and curry leaves. Sauté for 10 seconds until fragrant.
3.Add chopped onion, ginger, garlic, and green chilies. Cook until onions turn soft and golden (6-7 minutes).
4.Add chopped tomato and cook until it turns mushy and oil separates (3-4 minutes).
5.Lower the heat. Add turmeric powder, red chili powder, coriander powder, garam masala, and a pinch of salt. Sauté for 30 seconds until fragrant.
6.Add the flaked fish. Stir gently to coat the fish with the masala. Cook for 2-3 minutes.
7.Finish with crushed black pepper. Remove from heat and set aside.
TIPStir the fish gently to keep the flakes intact — you want texture, not a paste.
assemble · ~7 min
Layer and steam the puttu.
1.Fill the base pot of the puttu maker with water and bring it to a boil.
2.Start by adding a spoonful of grated coconut at the bottom of the cylindrical mould.
3.Add a layer of moistened puttu flour (about 2-3 spoonfuls). Do not press down.
4.Add a layer of the fish masala mixture.
5.Repeat layers — flour, fish masala, coconut — finishing with a final coconut layer on top.
6.Close the lid and place the mould on the steamer base.
7.Steam for 5-7 minutes on medium-high heat until steam escapes freely from the top.
TIPNever compact the layers. Puttu needs air pockets for the steam to pass through.
serve · ~1 min
Unmould and serve hot.
1.Remove the puttu maker from the steamer pot carefully.
2.Gently push the puttu out from the bottom using a wooden spoon handle.
3.Garnish with finely chopped coriander leaves.
4.Serve immediately while steaming hot.
TIPWipe the mould with a drop of coconut oil before layering for an easy, clean release.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use freshly grated coconut for the best texture and authentic flavor — frozen can be watery.
2
Check puttu flour moisture by pressing a fistful; it should hold shape but break apart when tapped.
3
Steam the fish just until cooked through to keep it tender, not dry or rubbery.
4
Layer the puttu without pressing down to ensure steam circulates evenly for a fluffy texture.
5
Serve the puttu immediately after steaming, as it firms up and loses its softness on standing.
6
Wipe the mould with coconut oil before layering to prevent sticking and ensure easy unmoulding.
7
For a make-ahead option, prepare the fish masala up to 2 days in advance and refrigerate.