This is an famous south Indian seafood delicacy.
Sura Puttu is an great feast for seafood lovers. It is very delicate and aromatic in flavors. This is a dry fish curry in the form of puttu. This is a great accomplishment with sambar rice, rasam rice or with any other rice varieties.
This is my grandmother’s recipe, My mom followed the same recipe and now I am following it too. I have never made any changes to this good old traditional recipe.
Sura / Shark fish - 3 lbs
Onions - 1 cup finely chopped
Green Chellies - 3 to 4 finely chopped
Ginger garlic paste - 2 teaspoon
Garlic - 5 cloves chopped in big dices
Red chili powder - ¼ teaspoon
Turmeric powder - ½ teaspoon
Curry leaves - 1 sprig
Cut the shark fish into medium recipes (Ask Ur fishmonger to do this, as it is hard to cut in home). Wash the fish properly.
In big vessel bring water to boil and put the shark pieces into it and cook it for 10 to 15 minutes. The fish will turn opaque, this means it’s cooked. Switch of and let it cool a bit.
Now slowly peal the skin of the fish. This will be easy as the fish is cooked fully. Remove the bones also. Squeeze excess water and keep the fish in a different dish, Do this process to all the other fish pieces.
Next flake the fish pieces with your hands. It will be as a dry fish flakes. Make sure there is no water at all. It should be really dry. To this mixture add salt, red chili powder and turmeric powder and mix well with hands.
Now heat oil to a pan and add onion, garlic and green chilies and sauté it for a while. Next add the ginger garlic paste and little salt for the onions and sauté till the raw smell of the ginger garlic is gone.
Add the fish flacks mixture to the pan and mix it well until the onion mixture and fish mixture are well incorporated. Check for salt. Now keep the flames in low and fry this mixture till light brown in color. Finally add the curry leaves and toss it around.
Serve it hot.
Note: Adjust the salt and red chili powder according to ur taste bud.
Use a wide pan for frying the sura puttu as it will be easy to make them toasty.
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