LoginSura Puttu Recipe | Fish Puttu Recipe
Sura Puttu is a traditional South Indian side dish prepared by steaming shark fish & tempering it with onion & spices. The texture turns soft and flaky, and the spices added are very minimal so the fish taste stays as it is. It is commonly made in Tamil Nadu homes and served along with rice, rasam or even simple curd rice. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal.
This is also known as a healthy dish in many homes, and people say it helps for good strength and even for new mothers for lactation. Since the fish is cooked soft and then mixed with light tempering, it becomes easy to digest too. It is a good option for days when you want a home style fish dish without too much spice.
[feast_advanced_jump_to]About Sura Puttu
Sura Puttu is a very popular mild savoury dish made by steaming shark fish & tempering it with onion & spices. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal It is quite filling also, and you can make it when you want something light but still tasty for lunch.
This recipe has a nice aromatic flavor from onion, garlic and a bit of jeera powder that gives great flavor. The masala doesn't overpower the fish, so it stays light and mild mostly. You can add more coconut or even skip it, and both ways it comes out quite good. The sura fish has a soft meat, so it fits well for this dish.
You can try small variations like using pepper instead of chilli powder or adding few more small onions for a slightly sweeter taste. The fish can be cooked in a steamer or even boiled with little turmeric and salt also. Extra curry leaves gives a stronger aroma if you like that.
I usually make this when I get fresh sura fish from the market because it cooks fast and doesn't need much cleaning work also. Even kids and elders can eat this as you need not worry about biting into bones, also this is not at all spicy.
I had this after mittus delivery and even after gugus delivery too. Amma made this Sura Puttu often as it is said to increase lactation.
Sura Puttu Ingredients
- Sura fish - I used sura fish as it cooks soft and flakes easily. You can also use smaller pieces if whole fish is not available.
- Onion - I have used finely chopped onion as it gives mild sweetness and makes the puttu soft when mixed. You can use small onion also.
- Garlic - I have added crushed garlic because it adds strong flavor and blends well with fish. You can increase if you like more.
- Coconut - I have used little coconut for giving slight richness and gentle taste. You can skip if you don't want it.
- Coriander leaves - I have added chopped coriander for freshness at the end. You can skip if you don't prefer.
- Oil - I have used oil for tempering and roasting everything. You can use coconut oil also.
- Turmeric, Red Chili & Jeera powder - I add turmeric powder for the color and mild flavor. I use red chili powder for the spice and just adjust it. I added roasted jeera powder for that warm aroma.
- Tempering - I have used mustard seeds for tempering as it adds light flavor when spluttered. I have added curry leaves for aroma and soft herbal taste. I have used chopped green chilli to give slow heat and flavor while sautéing.
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How to make Sura Puttu Step by Step
1.Rinse the fish well and clean it. Then add in salt turmeric powder and give it a rinse. Now cook in a open kadai with enough water, a pinch of turmeric powder and required salt. You can see the color and texture change.
2.Once its cooked, peel off the skin and discard it, discard the center bone too, Now shred the cooked flesh and set aside. In a kadai - heat oil add mustard seeds let it splutter, then add curry leaves and green chilies saute for a minute.
3.Then add garlic and onion, sauté till slightly golden then add cooked fish.
4.Add turmeric powder, red chili powder and keep sautéing in low flame until there is no moisture.
5.Once you see the fish has blended well with the masalas and when it becomes dry, add coconut and roasted jeera powder.
6.Keep sauteing for few more minutes until its slightly browned. Garnish with coriander leaves, give a quick toss and switch off.
Serve with rice.
Expert Tips
- Fresh Jeera- I usually crush jeera fresh because it gives better aroma and blends nicely in the puttu.
- Shredding - I usually make sure the fish is cooked soft so it shreds without any hard pieces.
- Slow roasting - I have noticed the taste comes better when you roast in medium low flame. It browns slowly.
- Onion & garlic - I usually add little extra because it brings more flavor and soft texture.
- Removing bones - I always check twice for small bones after shredding so it is safe to eat.
Serving and Storage
Serve this with hot rice, rasam, sambar or even curd rice for a simple easy meal. It also goes well as a side for lemon rice or tomato rice too. Store any leftover fish puttu in the fridge and warm it little before serving so it taste fresh again. It stays good for about a day if you keep it closed properly..
FAQS
1.Can I use any other fish instead of sura?
You can try with soft boneless fish but the texture may change a bit.
2.Can I reduce onion?
Yes you can, but onion gives good flavor so I usually keep enough.
3.Can I skip coconut?
Yes you can skip it, the dish will still taste fine without it.
4.Does it become too dry?
If it feels dry you can add little more oil or small amount of onion.
5.Can I make this ahead?
You can cook the fish earlier and finish the tempering part before serving.
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Sura Puttu Recipe | Fish Puttu Recipe
Ingredients
- ¼ kg sura fish
- ¼ cup onion finely chopped
- 1 tablespoon garlic
- 2 tablespoon coconut
- a generous pinch turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon jeera powder roasted
- 1 tablespoon coriander leaves
To temper:
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- few curry leaves
- 1 no green chilli finely chopped
Instructions
- Rinse the fish well and clean it. Then add in salt turmeric powder and give it a rinse.
- Now cook in a open kadai with enough water, a pinch of turmeric powder and required salt. You can see the color and texture change.
- Once its cooked, peel off the skin and discard it, discard the center bone too, Now shred the cooked flesh and set aside.
- In a kadai - heat oil add mustard seeds let it splutter, then add curry leaves and green chillies saute for a minute.
- Then add garlic and onion, saute till slightly golden then add cooked fish.
- Add turmeric powder, red chilli powder and keep sauteing in low flame until there is no moisture.
- Once you see the fish has blended well with the masalas and when it becomes dry, add coconut and roasted jeera powder.
- Keep sauteing for few more mins until its slightly browned.
- Garnish with coriander leaves, give a quick toss and switch off.
- Serve Sura Puttu with rice.
Notes
- Fresh Jeera- I usually crush jeera fresh because it gives better aroma and blends nicely in the puttu.
- Shredding - I usually make sure the fish is cooked soft so it shreds without any hard pieces.
- Slow roasting - I have noticed the taste comes better when you roast in medium low flame. It browns slowly.
- Onion & garlic - I usually add little extra because it brings more flavor and soft texture.
- Removing bones - I always check twice for small bones after shredding so it is safe to eat.
Nutrition
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