Wednesday, November 30, 2016

Sura Puttu Recipe | Shark Fish Scramble | Shredded Shark Fish Stir Fry | Fish Puttu(Shark Fish)

This post was there in my drafts for more than a year now. When I was trying to post all the non veg recipes that I have in hand before Christmas, this is finding its place here. (still, have four to five very old recipes in draft 😅). I have tasted this Sura Puttu in my friend's place and in restaurants. I was very much interested to try it at home and before leaving to Sydney, I got this fish from Supreme Seafood and tried it. It came out very well and it is very easy to make. Off to the recipe:
Sura Meen(Shark Fish) - 1/4 Kg(I used 1 big sized piece)   Onion - 1(medium sized) 
Green Chilli - 2 
Garlic - 4 cloves   
Ginger - 1/2 inch piece 
Red Chilli Powder - 1/2 tsp 
Turmeric Powder - 1/2 tsp 
Pepper Powder - 1/2 tsp 
Salt - as required 
Coriander leaves - few(To garnish)   
To Temper:  
Oil - 1 tbsp 
Mustard Seeds - 1/2 tsp 
Jeera(cumin seeds) - 1/2 tsp 
Urad dal - 1/4 tsp 
Curry leaves - as required
1. Clean and wash the fish. In an open pan, bring water to boil by adding a little turmeric powder and salt. While it is boiling, add the fish and cook it for about 5 to 10 mins. Allow it to cool completely. Then peal the skin and discard it. Also, remove the center bone and discard it. 
2. Meanwhile, chop the onion, ginger, garlic, green chilli and coriander leaves finely. In a pan, add the oil and allow the mustard seeds, cumin seeds to crackle. Then add the urad dal and curry leaves. When the urad dal turns golden brown, add the chopped garlic, ginger and green chilli.
3. After a minute, add the finely chopped onions and saute it until the onion turns transparent. Shred the cooked fish with your hands or fork. Add pepper powder, turmeric powder, chilli powder and required salt to the shredded fish. Mix it well and keep it ready. When the onion is done, add the shredded fish and saute it for a minute.
4. Reduce the flame to low and cover cook it for 5 to 7 minutes or until the moisture is absorbed completely. When the raw smell of the masala leaves and the fish blends well with the masala, adjust the salt if needed and switch off the flame. Garnish it with chopped coriander leaves. 
Serve the yummy and spicy sura puttu with steamed rice and any curry of your choice. I served it with Paruppu Kuzhambu, Cucumber Pachadi, Steamed rice and fryums.
Points to remember:
  • Adjust the spiciness as per your preference. Adding more green chilli and pepper powder gives nice flavor to the puttu.
  • Adding lots of onion gives better taste to the puttu. Onion and all other ingredients should be chopped very finely to get the perfect texture of the puttu.
  • If you prefer coconut, you can sprinkle a tbsp of grated coconut towards the end.
Warm Regards,
Happy's Cook - Divya

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