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Puttu With Kannur Style Meen Curry

Puttu with Kannur Style Meen Curry

 

Ingredients:

For Puttu:

Roasted Rice Flour* or Store bought Puttu Podi (Taste Buds, Avis,Nirapara, Double Horse are good brands)

Salt to taste

Water as needed

Freshly grated coconut as need

 

For the Meen Curry:

1 lbs/ 0.5 kg King fish (can use sardines, mackerel, shrimp etc)

1c freshly grated coconut

1 tsp turmeric powder

6 green chillies

1 1/2 tsp red chilli powder

1 lime sized ball of tamarind

1/2 c warm water

Salt to taste

3 tbsp coconut oil

 

Method:

 

For Puttu:

 

·         In a large bowl, mix together the salt and rice flour.

·         Sprinle water to it and mix well.

·         Start with half the qty of flour that you are taking.

·         When you press a ball of flour, it should hold it's shape and not crumble down. If you have reached that consistency, stop adding water.

·         Pass this mixture through a sieve to remove the lumps.

·         Leave it aside for 15 mins.

·         Take your puttu maker *, add some grated coconut followed by the rice flour mixture.

·         Never ever press the puttu podi into the puttu maker, it just needs to be spooned in.

·         Bring to boil some water in a pressure cooker.

·         When the steam comes, insert the puttu maker into the nozzle where the steam comes out.

·         Let it steam till you can see steam passing through the puttu maker which will happen in less than 2 mins.

·         De-mould it and serve hot with Fish Curry.

 

Fish Curry:

·         Grind the coconut and turmeric powder. Add water to aid it in grinding.

·         Add the warm water to the tamarind and set it aside for 5 mins.

·         Squeeze out the pulp and strain.

·         Add the red chilli powder, green chillies and salt to the tamarind pulp and mix.

·         Heat oil, add the ground masala and the tamarind pulp.

·         Once it comes to a boil, add the fish and let it cook.

·         If you think you need to add more water,add it and give it a boil.

·         Check for salt .

 

Notes:

*The rice flour used for Puttu is not super fine, it has to be coarse. The super fine variety is used for Idiappam/String Hoppers. So make sure you have the right one.If you are in doubt, go for the store bought powder made specially for Puttu.

* Puttu maker usually comes in a cylindrical form but Amma always made it in 'Cheratta'/Coconut shells and her shells are as old as I am :) I wanted to get one here but in the last minute hurry all I could manage was this commercially made 'Aluminium' Cheratta. If you are using any other kind of puttu maker, please follow the manufacturers instructions.

* If you do not own a puttu maker, you can still make it by steaming it in a plate . Simple! But this time, you will keep it inside the cooker/steamer and not over it as I did.

 

Kindly provided by Ria - please see her blog for her stories: