Name: Sura puttu / Shark scrambled recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 4
Ingredients: 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 .

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 .

Ingredients Serving: 4

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 .

Instructions

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 .
Add 2 teaspoons of turmeric powder in water kept for boiling .
Don’t overcook the fish . Just 2 to 3 boils will do .Switch off the flame . Drain without moisture.
Heat 2 tablespoons of sesame oil in a wok .
Add 3 cloves , bay leaves 2. Finely chopped 25 garlics , finely chopped 6 green chillies.
15 curry leaves . Fry all for few seconds .
Add 2 teaspoons of ginger garlic paste .
Add the chopped 2 big onions and 10 pearl onions . Fry till light brown under high flame .
Add salt as required .
Add the boiled shark fish pieces and shred them using the spatula gently . Don’t over press
and mash . Keep tossing now and then . Slow roast the puttu for 15 minutes under low flame.
Sura puttu / Shark scramble is ready . Serve hot .

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