Description

Sura Puttu is a unique and flavorful South Indian dish made from flaked shark meat. It is known for its delicate texture and the aromatic blend of spices that make it a popular seafood preparation, particularly in coastal regions.

Ingredients

For the Shark Preparation

• 500 grams Shark (boneless, skinless)
• 1/2 teaspoon Turmeric powder
• Salt (to taste)

For the Masala

• 1 inch Ginger (finely chopped)
• 4-5 cloves Garlic (finely chopped)
• 2-3 Green chilies (slit or finely chopped, adjust to taste)
• 1/2 cup Shallots (Chinna Vengayam) (finely chopped)
• 1 sprig Curry leaves
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Urad dal
• 1/2 teaspoon Cumin seeds
• 1 teaspoon Red chili powder (adjust to taste)
• 1 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1/4 cup Grated coconut
• 2-3 tablespoons Gingelly oil (Sesame oil)
• Salt (to taste)

Instructions

1. Wash the shark meat thoroughly. In a pot, add enough water to cover the shark, turmeric powder, and a pinch of salt. Bring to a boil and cook for 10-15 minutes until the shark is cooked through and easily flakes.
2. Drain the water and let the shark cool slightly. Once cool enough to handle, flake the shark meat finely using your hands or a fork. Ensure there are no bones.
3. Heat gingelly oil in a pan or kadai over medium heat. Add mustard seeds, urad dal, and cumin seeds. Let them splutter.
4. Add finely chopped shallots, ginger, garlic, green chilies, and curry leaves. Sauté until the shallots turn translucent.
5. Add red chili powder, coriander powder, and turmeric powder. Sauté for a minute until the raw smell of the spices disappears.
6. Add the flaked shark meat to the pan. Mix well with the masala.
7. Add salt to taste and grated coconut. Mix well and cook for another 5-7 minutes on low heat, stirring occasionally, until the puttu is well combined and slightly dry.
8. Remove from heat and serve hot.