Meen Podichathu (Fish Keema style)

Recipe No: 211
This is the result of a desperate attempt to get something tasty out of the canned Tuna. It is very similar to the Chicken Keema preparation that I posted before and is  excellent  if you are short on time and don’t want to thaw a frozen Fish.

Ingredients                                    Serves 5

• Fish/ Canned Tuna……........14 oz (If using fresh Fish, use 300 grams of cooked and mashed fish without bones/ approximately 2 cups)
• Oil……………………………….......1 ½ Tablespoons
• Mustard Seeds…………….........1/2 Teaspoon
• Onion chopped…………...........1 cup
• Ginger Garlic paste…..............1 Teaspoon
• Curry Leaves……………...........1 Sprig
• Red Chilly Powder………........1 Teaspoon
• Coriander Powder………........3/4 Teaspoon
• Turmeric Powder…………......1/4 Teaspoon
• Garam Masala Powder…......1/2 Teaspoon
• Tomato chopped……………....1/2 small
• Potato……………………………...1 small (cut into small cubes)
• Fresh Green Peas……………...1/4 (If using dried, use after cooking)
• Coriander Leaves chopped…2 Tablespoons
• Salt as needed
• Pinch of Garam Masala Powder, ½ teaspoon Coconut Oil and a sprig of Curry Leaf to sprinkle on top)

Method of Preparation

1. Heat Oil in a pan on medium high heat and splutter the Mustard Seeds.
2. Add Onion and saute till it starts to brown on the edges.
3. Add Curry leaves and Ginger Garlic paste; saute till the raw smell is gone.
4. Reduce the flame to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; saute really good for at least a minute. Stir constantly so that it won’t burn. 
5. Add the Tomato and stir till it is mashed.
6. Add Fish, Potato, Green Peas, Salt and 1 cup Water; cover the pan and let it simmer till the Potato is cooked.
7. Once cooked and all the water is absorbed, saute it for a minute or two on a medium heat stirring now and then, taking care not to mash the Potatoes.  
8. Add Coriander Leaves and mix well.
9. Sprinkle ½ teaspoon Coconut oil, a pinch of Garam Masala Powder and a sprig of Curry Leaf on top just before turning the stove off.
10. Keep the pan covered for 15 minutes before serving warm with Rice or Chappathi.

Notes:

• If you are using canned Tuna, drain it well before using.
• Take care not to mash the Potatoes while stirring.
• This can also be used as a filling to make appetizers, stuff a Bread etc:

 





Make it, enjoy the deliciousness and 
serve it to your family with love…