Sura puttu / Shark scrambled | How to make Sura puttu / Shark scrambled

By Swathi Joshnaa Sathish  |  23rd Mar 2018  |  
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Sura puttu / Shark scrambledby Swathi Joshnaa Sathish
  • Prep Time

    80

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

2

0

About Sura puttu / Shark scrambled Recipe

This recipe is my grandmother’s signature recipe that is passed on to my mother and to me . This is one of my favourite dish which I enjoy relishing . This is a spicy version . Shark fish is rich in vitamin D which promotes healthy bones . It is fed to breast feeding mothers to boost breast milk supply .

Sura puttu / Shark scrambled

Ingredients to make Sura puttu / Shark scrambled

  • Shark de skinned , boiled 1 kilogram
  • bay leaves 2
  • cloves 3
  • green chillies 6 finely chopped
  • garlic pods 25 finely chopped
  • Pearl onions 10 chopped
  • Big onions 2 finely chopped
  • Ginger garlic paste 2 teaspoons
  • Sesame oil 2 tablespoons
  • Turmeric powder 2 teaspoons ( for boiling )
  • curry leaves 20 .
  • salt as required .

How to make Sura puttu / Shark scrambled

  1. Wash the fish thoroughly . Transfer the cleaned fish pieces to a pot with water to boil . Drain the fish for full 30 minutes so that there is no moisture left .
  2. Add 2 teaspoons of turmeric powder in water kept for boiling .
  3. Don’t overcook the fish . Just 2 to 3 boils will do .Switch off the flame . Drain without moisture.
  4. Heat 2 tablespoons of sesame oil in a wok .
  5. Add 3 cloves , bay leaves 2. Finely chopped 25 garlics , finely chopped 6 green chillies.
  6. 15 curry leaves . Fry all for few seconds .
  7. Add 2 teaspoons of ginger garlic paste .
  8. Add the chopped 2 big onions and 10 pearl onions . Fry till light brown under high flame .
  9. Add salt as required .
  10. Add the boiled shark fish pieces and shred them using the spatula gently . Don’t over press
  11. and mash . Keep tossing now and then . Slow roast the puttu for 15 minutes under low flame.
  12. Sura puttu / Shark scramble is ready . Serve hot .

My Tip:

Make sure you don’t use even a drop of water for the best tasting puttu . Puttu should be dry and non-sticky. Don’t reduce the quantity of garlic and curry leaves used as it enhances the flavour of the puttu and puts down the smell of the shark .

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