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A traditional Chettinad and coastal Tamil Nadu delicacy. Flaky, steamed shark meat is scrambled with onions, green chilies, and fragrant spices. This unique seafood dish is dry, flavorful, and pairs perfectly with rice and sambar.
Boil the Shark
Prepare the Shark Meat
Temper and Sauté Aromatics
A traditional Chettinad and coastal Tamil Nadu delicacy. Flaky, steamed shark meat is scrambled with onions, green chilies, and fragrant spices. This unique seafood dish is dry, flavorful, and pairs perfectly with rice and sambar.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 325.11 calories per serving with 28.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Cook the Sura Puttu
Garnish and Serve
For a richer flavor, add 2-3 tablespoons of freshly grated coconut along with the black pepper in the final step and sauté for a minute.
If shark is unavailable, you can make this dish with other firm-fleshed fish like tuna, kingfish (seer fish), or cod. Adjust boiling time accordingly.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder along with the turmeric for extra heat.
Shark meat is an excellent source of high-quality, lean protein, which is essential for muscle building, tissue repair, and overall body function.
This dish provides beneficial omega-3 fatty acids, known to support heart health, reduce inflammation, and improve brain function.
The inclusion of spices like turmeric (containing curcumin) and ginger lends natural anti-inflammatory properties to the dish, which can help combat chronic inflammation.
Spices like black pepper contain piperine, which can enhance nutrient absorption and help boost the body's metabolic rate.
A single serving of Sura Puttu (approximately 170g) contains around 240-260 calories, making it a relatively light and protein-rich dish.
Yes, Sura Puttu is quite healthy. It is an excellent source of lean protein and omega-3 fatty acids from the shark meat. The use of spices like turmeric and ginger adds anti-inflammatory benefits. It is also naturally gluten-free and low in carbohydrates.
'Paal Sura' is Milk Shark, a small variety of shark known for its soft, tender meat that flakes perfectly for this dish. If you cannot find it, you can substitute with other firm, white-fleshed fish like tuna, kingfish (Vanjiram/Neymeen), or even canned tuna (in water, drained well).
Mushiness is usually caused by two things: over-boiling the shark, which breaks down the meat too much, or not cooking it long enough in the pan to evaporate all the moisture. Ensure the shark is just cooked through and that the final 'puttu' is completely dry.
Store leftover Sura Puttu in an airtight container in the refrigerator for up to 2 days. To reheat, simply sauté it in a hot pan for a few minutes until warmed through. Avoid using a microwave as it can make the fish rubbery.
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