Sura Puttu

Method

1. 1

   Prepare shark: Wash 400g sura (shark) fish. Cook in salted water with a pinch of turmeric for 10-12 minutes until completely cooked. Drain and cool.

2. 2

   Shred shark: Remove all bones carefully. Shred the cooked shark into fine flakes using two forks or your fingers. Set aside.

3. 3

   Fry shallots: Heat 2 tbsp sesame oil. Add 1 cup finely sliced shallots and fry 8-10 minutes until golden.

4. 4

   Add green chilli and ginger: Add 3 finely chopped green chillies and 1 tsp grated ginger. Fry 1-2 minutes.

5. 5

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Fry 1 minute.

6. 6

   Add shredded shark: Add the flaked shark meat. Toss to combine with the shallot-spice mixture.

7. 7

   Add fresh coconut: Add 4 tbsp freshly grated coconut. Toss on medium heat 3-4 minutes until coconut is mixed through.

8. 8

   Dry out completely: Cook on medium-high heat 4-5 minutes until the mixture is completely dry and crumbly.

9. 9

   Squeeze lime: Squeeze half a lime over the puttu. Toss gently.

10. 10

    Serve: Adjust salt. Sura puttu should be dry, crumbly and fragrant with coconut. No whole fish visible. It is a unique coastal Tamil Nadu dry fish preparation. Serve with steamed rice.