Fish and chips is a classic British pub worthy recipe that's now enjoyed by people of all ages around the world. The soft, boneless fish is dipped in batter made with all purpose flour, ice soda and some spices, then deep fried in oil until golden crispy. Serve it hot with your favorite dips like...

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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.

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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.

Similar Recipes

• Fish Curry
• Fish fry
• Masala Fish Fry
• Kambu puttu
• Puttu

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.

If you have any more questions about this Sura Puttu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Honey Balsamic Salmon

Grill salmon hot to lock in moisture, then brush on a honey-balsamic glaze that caramelizes into a tangy-sweet crust—restaurant flavor in just 15 minutes.

WHAT MALCOM USED IN THIS RECIPE

• Malcom’s King Craw Cajun Seasoning
• Killer Hogs TX Brisket Rub
• Thermoworks Thermapen

Print

Oil up salmon fillets, season them heavy with King Craw—or your favorite Cajun rub—then throw them on a 400°F pellet or hot grill to build that craveable crust. While the salmon’s cooking, whisk together green onion, garlic, balsamic vinegar, honey, salt & pepper until it reduces into a syrupy glaze. Brush it on during the last couple of minutes so it caramelizes and locks in that sweet-tangy shine. Juicy, quick, and restaurant-worthy in just 15 minutes.

Malcom Reed
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The post Honey Balsamic Salmon on the Pellet Grill appeared first on HowToBBBQRight.

Masala fish fry is also known as spicy fish fry recipe or South Indian fish fry. It is a flavourful seafood dish which is made by coating fresh fish in a blend of aromatic spices and shallow frying it to golden perfection. This dish is often prepared with coconut oil and curry leaves for an...

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Fried Catfish

Mississippi pond raised Catfish Filets – fried Southern Style with a thin, crispy fish breading. Print Frying catfish really is easy, it’s all about technique. For starters, you want smaller, thin filets of catfish to start – so your catfish cooks evenly and is crispy. Next you need to let the catfish filets dry really well – using a rack works best. The more moisture you can remove from the catfish, the crispier you will get the fish when it fries. Next comes the seasoning… I like to add a base layer of salt & pepper and then top that lightly with a cajun seasoning. For this recipe, I’m using my Killer Hogs AP Seasoning and Malcom’s King Craw – but you can use any all purpose seasoning or any cajun seasoning you like. Just make sure to go light when seasoning these catfish filets. After seasoning, it’s time to bread this fish. I like to keep it dry and simple here… I take 2 cups of cornmeal, place it in a ziplock bag, season it with my AP and King Craw and mix it together really well. Then you can add 2-4 fillets to the bag, shake the bag and then place your lightly breaded catfish back on the rack to dry for another 15 minutes before frying. Now comes the easy part – drop your catfish in 350-375 oil (I like to use peanut oil) and fry for around 8 minutes. You can tell the catfish is done when the frying slows down and the fillet floats to the top. Just don’t overcrowd the pot while frying your fish – it’s best to work in batches. And that’s it! Let the fish drain and serve it up with some homemade tartar sauce (recipe below)… this is how you cook perfectly fried catfish! Tartar Sauce Recipe

• 2 cups Blue Plate Mayonnaise
• 1/2 cup sweet onion (finely minced)
• 1/2 cup dill relish (drained)
• Juice from 1/2 lemon
• 2 teaspoons Killer Hogs Hot Sauce
• 2 teaspoon sugar (optional)
• Pinch of salt & pepper to taste

Combine all ingredients in a bowl until incorporated, cover with plastic wrap and refrigerate for at least one hour before serving. The sugar does not make the tartar sauce sweet, but it does give it balance (but can be omitted for a sugar-free option). Tartar sauce can be kept up to a week in the refrigerator.   Malcom Reed Connect on Facebook Follow me on TikTok Subscribe to my YouTube Channel Follow me on Instagram

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