Sura Puttu

Ingredients

• - 400g shark fish (sura)
• - 1/4 cup fresh grated coconut
• - 3 shallots
• - 2 green chillies
• - 1/4 tsp turmeric
• - 1/2 tsp pepper powder
• - 2 tbsp sesame oil
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Shred shark: Remove all bones carefully. Shred the cooked shark into fine flakes using two forks or your fingers. Set aside.
3. Fry shallots: Heat 2 tbsp sesame oil. Add 1 cup finely sliced shallots and fry 8-10 minutes until golden.
4. Add green chilli and ginger: Add 3 finely chopped green chillies and 1 tsp grated ginger. Fry 1-2 minutes.
5. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Fry 1 minute.
6. Add shredded shark: Add the flaked shark meat. Toss to combine with the shallot-spice mixture.
7. Add fresh coconut: Add 4 tbsp freshly grated coconut. Toss on medium heat 3-4 minutes until coconut is mixed through.
8. Dry out completely: Cook on medium-high heat 4-5 minutes until the mixture is completely dry and crumbly.
9. Squeeze lime: Squeeze half a lime over the puttu. Toss gently.
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.