Sura Puttu Recipe

Chettinad is a vibrant state, very distinct from the rest of Kerala. From crafts to customs, culture to its cuisine the region has managed to carve its own niche, and you’ll know this as soon as you step there. The cuisine of Chettinad comes from the community of the Nattukoi Chettairs or Nagarathars of Tamil Nadu. The spices used are varied, grandmothers still hand grind them and the ingredients are varied and experimental. Some of the commonly used Chettinad spices in our kitchens are cloves, cumin seeds, fenugreek,cinnamon and fennel seeds. Sura Puttu is one such dish, wherein shark cuts absorb the strong spices to create a wonderful blend of flavors.

The native Chettiars were traditionally vegetarians, but trade and visitors to Cochin’s ports brought with them non-vegetarian fare, particularly fish. While everywhere else was used Mackerel, sardines and tuna, in Chettinad shark curry cut  became a delicacy. This is what you will find a staple in most homes, whether for a feast or even otherwise. Below is a quick way to prepare this flaky, light and flavorful dish. Shark curry cut is boneless, has a distinct flavor and goes beautifully with red or plain white rice and papad.

Shark Puttu
Sura Puttu
Print Recipe
Servings Prep Time
2-3 people 35 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 people 35 minutes
Cook Time
25 minutes
Shark Puttu
Sura Puttu
Print Recipe
Servings Prep Time
2-3 people 35 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 people 35 minutes
Cook Time
25 minutes
Ingredients
  • 250 gms Shark curry cut
  • 2 Chopped onions
  • 4 Green Chilies
  • 1 Grated ginger
  • 1/2 cup Grated coconut
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Chili Powder
  • A few Coriander leaves
For Seasoning
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Cumin seeds
  • 8-10 Curry Leaves
  • 2 tbsp Oil
Servings: people
Instructions
  1. The shark pieces must be placed in 1/2 cup of boiling water with a pinch of salt and turmeric powder.
  2. Boil these fish pieces till they cook and turn opaque, approximately 7-10 minutes.
  3. Remove from the gas and allow the fish to cool.
  4. Once cold, remove from the water. Remove the unwanted parts.
  5. Shred the fish meat with a fork into flakes, and apply the 3 spice powders (Coriander, Turmeric, Chili) to the fish and keep it aside.
  6. In a separate deep kadai, heat a little oil, add cumin and mustard seeds till they sputter.
  7. Next add chopped onion, chilli, ginger and curry leaves to the oil.
  8. Fry for a few minutes till the onions turn translucent.
  9. Now stir in the shredded fish and add some salt to taste.
  10. Keep stirring for about 5 minutes till all the moisture gets evaporated.
  11. Finally, add in the grated coconut and roast it a bit till you get a beautiful aroma.
  12. When done, remove from the gas, sprinkle with coriander and serve in a bowl.
  13. Delectable sura puttu is ready to be served with hot rice, rasam and a dollop of ghee.
  14. So, why don’t you try making this at home? Share the picture of your homemade shark delicacy on our Facebook page.

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