As I am trying to add more fish in our diet and a lover of seafood, I am constantly on the look out for new recipes. The idea for this recipe came from a recipe for Srilankan shark fish scramble/puttu that I came across recently. So I designed this Scrambled fish recipe, to satisfy our taste buds.
This Scrambled fish recipe has been deliciously flavoured by mustard and with a hint of chilli. This dish can be made with any other white fish like tilapia or catfish, that can be flaked easily. Just cook the fish until its fully done and ready to be flaked. This can be done in any of these 2 methods:
Steam / boil the fish on a stove until it is fully cooked. Remove from heat, drain any water left and allow the fish to cool for a little bit. Or bake at 350 degrees F for about 20 minutes in a lightly oil-coated pan, drain any water.
It’s so simple and only takes trying once to find out how true that is. The fishy flavors are beautifully camouflaged in this recipe but it is the fish after all that’s lending the dish its superb taste.
Video Tutorial:
Ingredients:
Tuna in water - 3/4 cans or boneless fish fillets – 1 lb
Oil – 3 tbsp
Dry red chilies – 2, broken
Mustard seeds – 1 tsp
Onion – 1 medium, chopped fine
Green chilies – 4, slit
Red chili powder – 1 tsp or to taste
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Salt – to taste
Coconut – 1/4 cup, shredded or chopped into small bits (optional)
Cilantro – 3/4 tbsp, chopped
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