Scrambled Fish with coconut || Fish Bhurji || (Paleo, AIP adaptable)

 As 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. Puttu is made from steamed rice and coconut and fish puttu is something that is unique to srilankan cuisine. As soon as I saw this recipe, I knew that I wanted to try making something similar.

The opportunity came soon as I took a filet of flounder out of the freezer this past weekend. I usually do a pan fry with red chili, turmeric and salt and that comes out great. But this time, I decided to try the scramble with it. Since I was using a filet and since it was flounder, which is really soft and flaky, I didn’t need to cook/steam the fish separately. I just decided to make it exactly like how I make egg bhurji using lots of onions, ginger, garlic and curry leaves. And also added some grated coconut to make it more of a filling meal for me.  Came out fabulous and so tasty. This is my new ‘go to and easy to make’ recipe for my Paleo lifestyle! I usually eat it with a salad and or cooked veggies on the side. Such a tasty and healthy meal.

Hope you try this soon too! Let me know how you like it! I like this recipe so much that I also made a quick video of it for all of you!

Bringing this recipe to the AIP roundtable hosted by Phoenix Helix.


Scrambled Fish with coconut (Fish Bhurji)
Author: 
Recipe type: Main Course
Cuisine: Indian, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Delicious fish scramble made by sautéing flounder filets with onions, ginger, garlic, cilantro and grated coconut.
Ingredients
  • About 8-10 oz of fish filets (like flounder or any other white fish)
  • 1 tbsp coconut oil
  • ½ tsp mustard seeds (skip for AIP)
  • ½ of a medium size red onion, chopped finely
  • 1 clove of garlic, chopped fine,
  • ½ inch by ½ inch piece of fresh ginger, chopped fine
  • 1 small serrano chili, chopped very finely (skip for AIP)
  • 4-5 fresh curry leaves
  • ½ tsp turmeric powder
  • ¼ tsp sea salt (or per taste)
  • ½ cup chopped fresh cilantro
  • 2 tbsp grated coconut (fresh or frozen)
  • 1 tsp lemon juice
Instructions
  1. Defrost the filets if frozen by placing in a bowl of warm water for 5 mins. Then pat dry using paper towels and Cut into pieces and keep aside.
  2. Heat a medium size kadai or a non stick pan and add the coconut oil to it.
  3. When hot, add the mustard seeds. When they start spluttering, add the onions. Saute for about 1 minute and then add the garlic, ginger, green chillies and curry leaves. Stir for 2 mins.
  4. Add the salt and turmeric and stir well.
  5. Now add the fish pieces and stir continuously. As the fish cooks, try to further break the fish into smaller pieces to scramble it. continue doing this until the fish is cooked well and scrambled - Will take about 3-4 mins.Turn heat to low.
  6. Add the fresh cilantro, the coconut and the lemon juice and stir well. Remove from heat. Serve warm.
Notes
If you are using fish with bones in it, I suggest you first lightly cook/steam the fish in a separate pan and then remove all the bones before proceeding with this recipe.For AIP version, skip the serrano chillies and mustard seeds.