Brain Fry is a yummy and tasty side dish prepared by cooking goat brain with freshly ground spices, onion and curry leaves. This recipe has soft, mildly spiced flavor and very rich in taste. Brain Fry is healthy& nutritious delicacy that is a must try at home.

This dish is not too spicy but still has good flavor, spice and taste. The brain is very soft in texture, so it should be handled carefully while cooking. Brain fry pairs nicely with hot rice, rasam or even soft chapati. It needs some attention during cooking, but the final dish turns out comforting and quite satisfying to eat.

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About Brain Fry

Brain Fry is a traditional non veg dish popular in many parts of India. It is made using goat brain cooked with freshly ground spices and simple tempering. The dish may look heavy but the making is actually quite simple. The important part is cleaning and cooking it properly, that makes lot of difference in taste. 

The texture of brain becomes almost creamy when cooked properly. It absorbs the masala well and gives a rich taste. The ground spices adds flavor while curry leaves gives nice aroma. Since brain cooks very fast, it should not be over cooked else the texture will get spoiled and turn mushy.

There are small variations to this recipe. Some people make it more spicy by adding extra red chillies, few add tomatoes for slight tang. Spice level can be adjusted easily based on taste and liking. Even small changes give different flavor.

I usually make this when guests who enjoy non veg come home, it feels more like a special dish made at home. I make this dish when we feel like eating something special Since it is not cooked very often, it always feels little special on the table.

Brain Fry Ingredients

• Goat brain - I have used fresh goat brain as the main ingredient. It cooks very fast and is very delicate. Handle it gently while washing and cooking.
• Small onions and garlic - I have used these for base flavor, It adds slight sweetness and aroma to the fry.
• Whole spices - I just used cinnamon, clove, pepper corns and jeera for aroma and mild spice flavor. It adds blends well with the masala.
• Grinding spices - I grind coriander seeds, poppy seeds and red chilli. This gives body, flavor and slight heat. You can add one more chilli if you like spicy.
• Turmeric powder - I have used a pinch for color and while cleaning the brain. Do not add more as it will overpower.
• Curry leaves - I used for tempering and flavor. It gives that typical South Indian aroma. Try not to skip this.
• Coriander leaves - This is used for garnish and freshness at the end. It adds light flavor and color.
• Oil - I used for tempering and cooking. Use regular cooking oil only. Do not add too much oil.

Similar Recipes

• Meat Masala
• Mutton Kheema
• Mutton Chukka
• Mutton Biryani
• Mutton Salna

How to make Brain Fry Step by Step

1.First rinse the brain well, then remove the red vein part as shown below. You can see amma cleaning brain. Though this step is not done by all, amma insists to clean it.

2.Then rinse it again with turmeric and set aside. Get the chopping done.

3.Now add all the ingredients given under 'to grind' to the mixer jar and add little water.

4.Grind it a semi fine paste, Set aside. Heat oil in a kadai add cinnamon, cloves then curry leaves, let it splutter. Then add chopped onion and garlic.

5.Saute till it becomes transparent. Then add brain along with a pinch of turmeric powder along with salt. Toss it gently.

6.Now add the masala paste,add ¼ cup water and let it cook for 3mins in low flame.Cook until raw smell of the masalas leave.Brain will get cooked faster,don't cook for long.

7.Cook until it becomes semi dry, it will take just 3-5 minutes. Garnish with coriander leaves and switch off.

Serve hot with rice.

Expert Tips

• Cleaning the brain - I make sure to rinse the brain well and remove the red veins gently. This step improves taste so try not to skip this.
• Gentle handling - Brain is very delicate, so handle it gently while mixing. Do not mash or break it too much.
• Low flame cooking - I usually cook this only in low flame. High flame will break the texture and spoil the dish.
• Do not overcook - Brain cooks very fast. Cooking longer will make it dry and grainy in texture.
• Stir less - Try not to stir often while cooking. Too much mixing will turn it mushy. Just toss gently once or twice.
• Water quantity - I add very little water while cooking masala. Too much water will make the fry loose and watery.

Serving and Storage

Serve them hot with plain rice, rasam or mild gravy. This also goes well with chapati. Always serve fresh for best taste. Do not store for long time as texture changes. Leftover is not recommended.

FAQS

1.Is brain fry healthy?

Yes its rich and has nutrients but should be eaten in moderation.

2.Can I make spicier?

Yes, add extra red chillies or pepper while grinding.

3.Why my brain fry became mushy?

Mostly it is over cooked or stirred too much.

4.Can I skip poppy seeds?

Yes, you can skip but masala may be little less thick.

5.How long does brain take to cook?

It cooks very fast, usually within few minutes only.

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

Tried this Brain Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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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 .

Tried this Sura Puttu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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