Fish Puttu

Ingredients:
Fish (Tilapia/Catfish/Shark) - 2 Lbs
Onions - 2 (Medium Sizes)
Green Chillies - 6 to 8
Minced Garlic - 1 tsp.
Minced Ginger - 1 tsp.
Curry Leaves - 1 Stalks
Coriander Leaves - For Garnishing.
Turmeric Powder - 1/4 tsp.
Black Pepper Powder - 1/2 tsp. (Optional)
Sombu/Fennel Seeds - 1 tsp.
Salt - According To Taste
Oil - 4 tbsp.

Method:
Clean the fish thoroughly.Boil some water in a pan and add the fish,turmeric powder and a pinch of salt and let it cook until the fish changes its color (from pink to white) and also should be easily flakable with a fork.Then pour the water out from the cooked fish and mash the fish with a masher or a fork.Set it aside.

Heat another pan add 2 tbsp. of oil and add fennel seeds/sombu and let it splutter.Then add finely chopped onions,green chillies and a pinch of salt and let it fry till golden brown.Now add minced garlic,minced ginger,curry leaves,black pepper powder and some salt and mix it well.If required add some more oil.Let it cook for 5 to 10 mins.Keep stirring continuously to avoid the fish getting burned.Before turning off  the stove check the seasoning.If necessary add some more salt and black pepper powder.Remove it from the fire and garnish with some cilantro/coriander leaves.This puttu tastes good with rasam satham and sambar rice.


Tips:
1)To avoid teary/watery eyes while chopping the onions always wash the onions after peeling the skin off in some warm water or you can also store the onions in the fridge for 30 minutes to 1 hour prior to chopping or dicing or slicing it.

2)Always wash your hands thoroughly with soap and warm water after cleaning and cutting the fish and any meat (chicken,beef,pork,lamb,mutton) and shrimp/prawns to avoid bacteria entering into your diet/food.

3)Likewise always wash your hands with soap and warm water after mincing/sliting/chopping/dicing green chillies and red chillies to avoid any contact with your eyes,nose,mouth and face.