SCRAMBLED FISH – Meen Podimas/ Poriyal /Puttu

Scrambled Fish / Meen Podimas is very easy and quick recipe. Choose fish with less or no thorns. I am using Hailbut Fish (Pothal meen in Tamil). You can use Vanjaram fish also. Cooking seafood is easy and this podimas recipe can be prepared in very less time.



  • Serve as a side dish for rice with Sambar or Rasam.

AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Side dish                         YIELD : 2-3 Servings


  • Hailbut Fish – 1 Medium piece
  • Turmeric – 1/2 Tsp
  • Salt – as needed
  • Oil – 2 Tbsp
  • Garlic – 2 Tbsp (finely chopped)
  • Curry leaves – 1 string
  • Onion – 1/4 cup (finely chopped)
  • Green chilli – 3 or 4
  • Black pepper – 1/2 Tsp
  • Lemon – 1/2


  • Clean and wash the fish thoroughly. Apply turmeric and let it sit for 5 min. Then wash it well with water and set it aside.
  • Finely chop onion, garlic and green chilli.


  • Steam fish for 5-6 min. I am using Idly pan. Apply oil on idly plate. ( You can use any kind of steamer) Cooked fish looks completely white and it is easy to pull with fingers.
  • Let it cool down completely. Carefully scramble it leaving the thorns and skin.
  • Heat a kadai or pan and add oil.
  • Add garlic and curry leaves.
  • Saute once. Add onion and green chilli.
  • Cook until onions are well done.
  • Add scrambled fish and salt to taste. Combine well. Do not over cook the fish. If so it will loose the moisture in it.
  • Add freshly crushed black pepper and give a good mix.
  • Squeeze in the lemon on the top.
  • Turn off the heat and transfer to serving bowl.


  • You can skip adding turmeric but I prefer to add turmeric to any kind of meat to the last rinse.
  • Do not fry for more than 2 min. Then it will become dry.
  • While steaming you will feel some fish odour.
  • If you do not like the strong odour of the fish add some garam masala while adding the salt.

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Step by Step Procedure with pictures :




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