Friday, April 24, 2009

Fish Puttu or Poriyal

  1. Any Can Fish (500gms)
  2. Chopped Onion (2 cups)
  3. Finely Grated Ginger (1tsp)
  4. Chopped Garlic (2 cloves)
  5. Cloves (2)
  6. Cinnamon Stick (1/2)
  7. Chilli Powder (1/4 tsp)
  8. Corriander Powder (1/4 tsp)
  9. Turmeric Powder (a pinch)
  10. Salt to taste
  11. Corriander leaves ( for garnish)
  12. Cooking Oil (1tbsp)
  13. Water (1 cup)


  1. In a frying pan, add a tablespoon of cooking oil, cloves and cinnamon.
  2. Add chopped Onion, Garlic and Ginger, Saute' well until the Onion becomes transparent.
    Open the can, drain the fish in a bowl, coarsely smash it with a fork, so that the skin and bones get mixed well.
  3. Now, add the fish to the frying pan.
  4. Add Chilli powder, Corriander Powder, Turmeric.
  5. Saute' well for 5 mins, until the smell from the fish disappears.
  6. Add a cup of water,mix and allow it to boil, close the pan.
  7. Open the pan after 5 mins, saute' well until all the water is drained.Add salt if necessary, the can fish itself contains salt.
  8. Transfer it into a bowl.Garnish with corriander leaves.

Note:It goes well with Sambar rice , Rasam rice , all kinds of variety rice, and also for plain white rice. It can also be simply mixed with cooked Pasta.

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