Tilapia Puttu

If you grew up in a non-vegetarian eating Tamil household like me, sora (shark) puttu is a dish you are sure to have eaten. It’s an unusual dish but tasty. And when I say shark, I don’t mean the big, scary-looking creatures you see on TV shows. These are smaller in size and quite easily available at a fish store near you (I can speak for the states of Tamil Nadu and Karnataka, India). Mohanapriya made this dish once using cod and it tasted really good. She later told me she tried it using tilapia and that it turned out great too! That’s when I decided to try it out as well. This recipe is from my brother who is the sora puttu expert in the family!

Tilapia Puttu


Tilapia fillets – 4
Onion – 2 medium-sized
Garlic – 4 cloves
Green chillies – 5
Curry leaves – a sprig
Turmeric – 1/2 tsp
Salt to taste
Pepper powder – 1 tbsp
Coriander leaves – 1/2 cup


  • Boil water in a flat-bottomed vessel/pan. Add about a tablespoon of salt
  • Once the water boils, add the tilapia fillets and cook for about 5 minutes on a medium flame (I cooked them two at a time as I didn’t have a larger vessel)
  • Once the fish is cooked, drain them and transfer to a plate. Fork the fish and set aside
  • Heat oil in a pan. Add curry leaves and chopped garlic. Cook for about 30 seconds
  • Add finely chopped onions and green chillies and fry till the onion begins to brown
  • Add salt to taste, turmeric and pepper powder and mix well
  • Add the fish and mix well
  • Cook for a few minutes and garnish with fresh coriander
  • This puttu is best eaten along with rasam and rice

Note: I have never made this dish using shark. If you are using shark, you will have to remove the skin after boiling. The cooking time will also differ.

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