Sura Puttu

Name: Sura Puttu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g shark fish (boneless pieces if possible); 600 ml water (for boiling fish); 1 pinch turmeric powder (for boiling fish); 0.5 tsp salt; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs curry leaves (small sprigs); 2 pcs onion (medium, finely chopped); 3 pcs green chili (slit or finely chopped); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 1 pinch black pepper; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.2/5(28)

TASTE SCORE

7/10

A classic Tamil fish dish where shark meat is gently cooked, flaked, and tossed with onions, green chilies, ginger, and warm spices. It turns light, crumbly, and deeply savory, making a lovely side for rice, rasam, or curd rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

262 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil the fish.
1.Place the shark fish in a pan with water, turmeric powder, and a small pinch of the salt.
2.Bring it to a gentle boil over medium heat.
3.Cook until the fish is just done and flakes easily, about 8-10 minutes.
TIPDo not overcook the fish or it can turn tough and lose its delicate crumbly texture.
prep · ~8 min
Cool, clean, and crumble the fish.
1.Drain the fish well and let it cool enough to handle.
2.Remove any skin, cartilage, or bone carefully.
3.Flake and crumble the fish finely with your fingers.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and let them crackle for a few seconds.
saute · ~7 min
Cook the onions and aromatics.
1.Add onion and cook until soft and lightly golden, 4-5 minutes.
2.Add green chili, ginger, and garlic.
3.Sauté until the raw smell fades and the mixture smells fragrant, about 1-2 minutes.
saute · ~5 min
Toss the fish with the masala.
1.Add the crumbled fish to the pan.
2.Sprinkle in the remaining salt and black pepper.
3.Mix gently and cook on low heat until the fish turns dry, fluffy, and well coated, 4-5 minutes.
TIPKeep breaking up larger bits gently as it cooks so the puttu stays loose and evenly seasoned.
garnish
Finish with coriander leaves and lemon juice.
serve
Serve hot.
Serve Sura Puttu as a side with steamed rice, rasam, sambar, or curd rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the shark only until it flakes; overcooking makes the meat chewy instead of soft and crumbly.
2
Drain the cooked fish thoroughly before crumbling so the puttu turns fluffy rather than wet in the pan.
3
Use your fingers to remove any cartilage carefully after cooling, since tiny bits are easier to feel than see.
4
Cook the onions until lightly golden, not deeply browned, so they sweeten the fish without dominating it.
5
Keep the pan wide and finish on low heat to dry the mixture evenly and maintain the classic loose texture.
6
Add lemon juice only after switching off the heat to keep the finish bright and fresh.
7
Leftovers keep well refrigerated for a day; reheat gently in a dry pan to bring back the crumbly texture.