Chettinad Meen Puttu (Fish Scramble with Tinned Fish)

Ingredients (17)

• tinned tuna in spring water or brine2
• onion1
• green chillies3
• fresh ginger2 tsp
• curry leaves7
• gingelly oil3 tbsp
• coriander powder1 tsp
• red chilli powder0.5 tsp
• turmeric powder0.25 tsp
• salt1 tsp
• fresh coconut0.5 cup
• fresh coriander leaves0.25 cup
• gingelly oil1 tsp
• mustard seeds0.5 tsp
• urad dal0.5 tsp
• dried red chilli1
• curry leaves1 sprig

Method

1. 1

   Drain the tinned fish thoroughly.

2. 2

   Remove any skin or large bones if present.

3. 3

   Flake the fish into small pieces using a fork.

4. 4

   Heat the gingelly oil in a heavy-bottomed frying pan over medium heat.

5. 5

   Add the chopped onions and sauté until soft and lightly golden.

6. 6

   Add the grated ginger, chopped green chillies and curry leaves.

7. 7

   Sauté for 2–3 minutes until fragrant.

8. 8

   Stir in the coriander powder, chilli powder and turmeric powder.

9. 9

   Cook for 1 minute, ensuring the spices do not burn.

10. 10

    Add the flaked fish and sprinkle in the salt.

11. 11

    Gently mix until the fish is evenly coated with the spices.

12. 12

    Cook over low heat for 5–7 minutes, stirring occasionally.

13. 13

    Add the grated coconut and chopped coriander leaves.

14. 14

    Mix gently and cook for another 2 minutes.

15. 15

    If using the optional tempering, heat 1 teaspoon oil in a small pan, add the mustard seeds, urad dal, dried red chilli and curry leaves. Pour over the fish and mix gently.