Meen Puttu (Kerala Puttu Layered With Minced Fish Masala)

We are poles apart in many ways; wonder how we got married and spent 4+ years together! If there is anything where our choices match then that has to be food. So since Pradeep isn't around and I have had enough of my hibernation mode, I have decided to venture out and cooking seems to be the best way to get it all started. Well, how long can you eat the same sukha roti and daal your maid cooks; probably what instigated my taste-buds to brain relation. 

Puttu is a traditional Kerala breakfast item, made of rice flour, layered with grated coconut, very bland and hence can go along with any curry you pair it with. After generations of experimenting and perfecting, they came up with Irachi Puttu, which is normal puttu layered with minced meat masala. Since today I am in the mood of experimenting, I have decided to take this to next step and instead of Irachi (meat) give it a fish twist! 

This is quick and a person like me who is a puttu fanatic, can eat this for breakfast, lunch (which I am going to do today), dinner and yes, even as a snack.

Notes - You will need puttu maker for this dish.

Ingredients:

For Puttu Mix:

Rice flour - 2 cups

Salt - to taste

Sugar - 1 1/2 tablespoon

Water - enough to make the dough

For the Fish Masala:

Mackerel - 1, cooked, de-boned and flesh chipped into pieces

Coconut - 1/4 cup, grated

Tomato - 2 small, chopped

Garlic - 5-6 cloves, crushed

Ginger - 1 inch piece, crushed

Turmeric powder - 1/4 teaspoon

Pepper powder - 1 teaspoon

Garam masala - 1 teaspoon

Dried chili - 1/2 teaspoon, crushed

Corainder leaves - a few springs, chopped

Lime juice - 1 tablespoon

Salt  - to taste

Vegetable oil - 2 tablespoon

Preparation:

For Puttu Mix:

1. In large mixing bowl, mix together the flour, salt and sugar using hand. Add water at interval, every time, mixing the flour using hand to ensure it forms into a consistency when you hold a handful together, it retains the shape, but on breaking it falls apart easily. This takes practice and this trick is the only way you can attain the perfect consistency. Thanks to my dad for sharing the tip! Set aside.

For the Fish Masala:

2. In a pan, heat up oil and add the crushed ginger and garlic paste. Saute it for a while. 

3. Add the tomatoes and cook until it becomes a mushy mix. Add turmeric powder, pepper powder, chili powder and garam masala to the mix along with salt. Mix well to combine.

4. Now, add the fish mince and stir fry for a couple of minutes for the masala to coat. 

5. Check for salt. Add the coconut, coriander leaves, dash of lemon juice; mix well and remove from heat.

Assembling:

6. In the puttu maker, add a thin layer of fish masala, followed by double thick layer of rice flour, and on, until it is filled.

7. Steam for about 6-10 minutes or until done.

8. Serve with a spoon of ghee or as it is or with black chana curry.