Sura Puttu, Fish Puttu Recipe

Sura Puttu Recipe. Fish Puttu – stir fried sura meen (shark fish) with veggies and spices. Steamed sura meen shredded and made into a stir-fry. Recipe with step by step pictures.

Sura Puttu or meen puttu is made with a variety of fish called paal sura or milk shark. It is widely available in Tamilnadu and is prescribed as a folk medicine for cold and cough. Its also popularly served to lactating mothers in the coastal regions of Tamilnadu. Its a very soft and flaky fish that is often steamed and made into a stir fry. The first time I had this was in Chennai at Manju aunties place. I first thought that it was muttai poriyal (masala scrambled eggs). One bite and the texture was so different. I had never had anything like that before. In Coimbatore (my home town), sea fish was very hard to come by those days. I had never even heard of this fish till then. This is a staple at her place and I started liking it ever since. This recipe makes for an excellent side dish for lunch along with rice. If you cannot get this fish, any flaky fish like Sea Bass, Halibut, Tilapia, Barracuda will work too!

Here are other fish recipes from the site Fish Recipes

Here is the video of how to make sura puttu

Here is how to do Sura Meen Puttu: Salt the fish pieces for 10 minutes. Set aside.

Steam the fish for 10 minutes on a medium flame. Remove from heat and set aside to cool.

Flake the fish with a fork and set aside. Get rid off the bones if any.

For the stir-fry: Crush the ginger and garlic using a mortar and pestle into a coarse paste.

Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves, crushed ginger and garlic mixture, chopped green chillies. Up the green chillies if you want a spicy puttu. Saute for a minute.

Add in the chopped onions and saute for 4-5 minutes on a medium flame till the onions are soft and starting to brown. Note: If you are adding 250 grams of fish, use about 250 grams of onions for this recipe. The taste of onions goes very well in this recipe.

Add in the turmeric powder and pepper powder. Saute for a minute.

Now add in the fish flakes and mix well to combine. Let the fish slowly heat up in the pan so the spices adhere better. Check for seasoning. If salt is required, add a little at this stage. Remember that we already salted the fish while steaming. So go easy on the salt.

Sura puttu is ready. Serve with rice and curry.

• 250 grams sura fish or any flaky fish
• 1/2 teaspoon salt + 1/4 teaspoon salt
• 1 tablespoon peanut oil
• 1/4 teaspoon urad dal
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 1/2 inch piece ginger
• 5 cloves garlic
• 3 green chillies, chopped
• 1 cup onions, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder

1. Salt the fish pieces for 10 minutes. Set aside.
2. Steam the fish for 10 minutes on a medium flame. Remove from heat and set aside to cool. Flake the fish with a fork and set aside.
3. Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves, crushed ginger and garlic mixture, chopped green chillies. Saute for a minute.
4. Add in the chopped onions and saute for 4-5 minutes on a medium flame till the onions are soft and starting to brown.
5. Add in the turmeric powder and pepper powder. Saute for a minute.
6. Now add in the fish flakes and mix well to combine. Let the fish slowly heat up in the pan so the spices adhere better. Check for seasoning. If salt is required, add a little at this stage. Remember that we already salted the fish while steaming. So go easy on the salt.
7. Sura puttu is ready. Serve with rice and curry.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• 250 grams sura fish or any flaky fish
• 1/2 teaspoon salt + 1/4 teaspoon salt
• 1 tablespoon peanut oil
• 1/4 teaspoon urad dal
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 1/2 inch piece ginger
• 5 cloves garlic
• 3 green chillies, chopped
• 1 cup onions, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder

1. Salt the fish pieces for 10 minutes. Set aside.
2. Steam the fish for 10 minutes on a medium flame. Remove from heat and set aside to cool. Flake the fish with a fork and set aside.
3. Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves, crushed ginger and garlic mixture, chopped green chillies. Saute for a minute.
4. Add in the chopped onions and saute for 4-5 minutes on a medium flame till the onions are soft and starting to brown.
5. Add in the turmeric powder and pepper powder. Saute for a minute.
6. Now add in the fish flakes and mix well to combine. Let the fish slowly heat up in the pan so the spices adhere better. Check for seasoning. If salt is required, add a little at this stage. Remember that we already salted the fish while steaming. So go easy on the salt.
7. Sura puttu is ready. Serve with rice and curry.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/sura-puttu-fish-puttu-recipe/

Recipe for Kongunad style thatta payiru kathirikkai kuzhambu. Recipe with step by step pictures. தட்ட பயிறு குழம்பு, தட்டாம் பயிறு குழம்பு. Thatta payiru / cow pea is an ingredient very common in the Kongunadu region. Lentils like horse gram, green gram and black eyed pea is predominantly used everyday in regions around Coimbatore (Kongunadu). Cow pea is perfect for cultivation in poor dry conditions and it makes it an important crop for arid and dry regions where many other crops fail to grow. A seed can consist upto 25% protein making it a very important grain in the region. Its also a rich source of folic acid. This recipe is from my friend Aruna . This is an everyday curry that goes well with rice.

Here is how to do it! Cooking the thatta payiru Soak the thatta payiru / cow pea for 4-5 hours in water. You can soak it over-nite too! Wash the soaked thatta payiru and add it to the pressure cooker. Add two cups of water to the cooker.

Cook for 3-4 whistles in the cooker and remove from heat. Wait for the pressure to release naturally. Set aside.

Masala for the kuzhambu We will be making a raw masala paste. Here is what you will need.

Take a mixie jar and add in the fresh shredded coconut, Indian small onions / shallots and the spices. Also add in a couple of tablespoon of the cooked thatta payiru. It will give a nice smooth gravy. Add in half a cup of water and grind to a smooth paste. Set aside. For Indian curries, you will need a heavy duty mixie and here is what I recommend.

Making the curry Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds, dried red chillies and curry leaves. Let the mustard seeds crackle. Wood pressed sesame oil will foam up when heated and that is perfectly fine. Dont be alarmed when that happens.

Add in the sliced small onions / shallots. Saute for 4-5 minutes till the onions are soft and starting to brown.

Add in the chopped tomato and the chopped brinjal. Add in the salt. (Keep the cut brinjals in a bowl of water to avoid discoloration) Note: Brinjals or Bottlegourd is traditionally used in this recipe.

Saute for 3-4 minutes until the tomatoes are half cooked and juiced down.

Add in the ground masala paste. Wash the mixie with half a cup of water and add it back to the pan.

Allow the masalas to simmer for 5 minutes on a medium flame.

Add in the cooked thattapayiru along with the water remaining from cooking the thattapayiru. Add a cup of water to the pan.

Cover the pan with a lid and let the gravy simmer for 10 minutes.

Thattapayiru kuzhambu is ready. Serve it with rice .

For the masala paste

• 1/2 cup fresh shredded coconut
• 5 Indian small onions / shallots
• 1 teaspoon cumin seeds
• 1.5 teaspoon coriander seeds
• 3 dry red chillies

Other Ingredients

• 1/2 cup thatta payiru / cowpea
• 1 tablespoon Indian sesame oil / gingely oil
• 1/2 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 dried red chillies
• 15 Indian small onions / shallots , sliced
• 1 tomato, chopped (preferably country tomato)
• 4 - 5 brinjal, diced
• 1 teaspoon salt

1. Soak the thatta payiru / cow pea for 4-5 hours in water. You can soak it over-nite too! Wash the soaked thatta payiru and add it to the pressure cooker. Add two cups of water to the cooker. Cook for 3-4 whistles in the cooker and remove from heat. Wait for the pressure to release naturally. Set aside.
2. Take a mixie jar and add in the fresh shredded coconut, Indian small onions / shallots and the spices. Also add in a couple of tablespoon of the cooked thatta payiru. It will give a nice smooth gravy. Add in half a cup of water and grind to a smooth paste. Set aside.
3. Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds, dried red chillies and curry leaves. Let the mustard seeds crackle. Wood pressed sesame oil will foam up when heated and that is perfectly fine. Dont be alarmed when that happens.
4. Add in the sliced small onions / shallots. Saute for 4-5 minutes till the onions are soft and starting to brown.
5. Add in the chopped tomato and the chopped brinjal. Add in the salt. (Keep the cut brinjals in a bowl of water to avoid discoloration)
6. Saute for 3-4 minutes until the tomatoes are half cooked and juiced down.
7. Add in the ground masala paste. Wash the mixie with half a cup of water and add it back to the pan.
8. Allow the masalas to simmer for 5 minutes on a medium flame.
9. Add in the cooked thattapayiru along with the water remaining from cooking the thattapayiru. Add a cup of water to the pan.
10. Cover the pan with a lid and let the gravy simmer for 10 minutes.
11. Thattapayiru kuzhambu is ready. Serve it with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 6 hours
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu