Chettinad Sura Puttu
Scrambled shark meat tossed with garlic, onions, and black pepper.
About this dish
Hailing from the coastal influence of the Chettinad region, Sura Puttu is a delicacy made with Milk Shark (Paal Sura). It is traditionally served to nursing mothers for its medicinal properties and to guests during celebratory feasts. The dish is distinctive for its 'puttu' or crumbled texture, achieved by scrambling boiled fish with an abundance of garlic and hand-pounded black pepper.
Ingredients
For Prepping the Fish
- 500g Milk Shark (Sura) steaks, cleaned
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 500ml Water for boiling
For the Sauté
- 3 tbsp Gingelly oil (Sesame oil)
- 1/2 tsp Mustard seeds
- 1 tsp Urad dal
- 20 cloves Garlic, finely chopped
- 2 medium Red onions, finely minced
- 3 Green chilies, slit
- 2 sprigs Curry leaves
- 1 tsp Freshly cracked black pepper
- 1/2 tsp Fennel powder
- 1/4 cup Freshly grated coconut
Method
- 1
Poach the shark
In a wide pan, bring water to a boil with turmeric and salt. Gently slide the shark steaks in and simmer on medium heat for 8-10 minutes until the flesh turns opaque and firm. Do not overcook or the fish will become rubbery.
- 2
Skin and crumble
Drain the water and let the fish cool slightly. Carefully remove the thick skin and the central cartilage (bone). Use your fingers to crumble the flesh into fine flakes, ensuring no lumps remain; it should look like coarse breadcrumbs.
- 3
Temper the aromatics
Heat gingelly oil in a heavy-bottomed kadai over medium flame. Add mustard seeds and urad dal; once the dal turns golden brown, add the curry leaves and slit green chilies until they blister.
- 4
Sauté the base
Add the finely chopped garlic and sauté for 2 minutes until the raw smell vanishes but they aren't browned. Add the onions and cook until they turn translucent and soft, which takes about 5 minutes.
- 5
Integrate the fish
Add the crumbled fish to the pan along with a pinch more turmeric and salt. Increase the heat to medium-high and toss continuously for 5-7 minutes to evaporate any residual moisture from the fish.
- 6
Spice and finish
Lower the heat and stir in the fennel powder and the freshly cracked black pepper. The pepper is the star here, so ensure it is coarse for the best bite. Toss for another 2 minutes.
- 7
Final garnish
Add the grated coconut and give it one final quick toss. The heat from the pan is enough to warm the coconut without losing its moisture. Turn off the flame immediately.
- 8
Resting period
Cover the pan with a lid for 2 minutes before serving. This allows the steam to lock the garlic and pepper flavors into the dry fish crumbles.
- 9
Check consistency
The final result should be dry, fluffy, and separate. If it feels mushy, sauté on high heat for another 2 minutes to dry out the moisture.
Notes & variations
- If shark is unavailable, firm white fish like Kingfish can be used, though the texture varies.
- Ensure the shark is fresh; stale shark has a strong ammonia smell.
- Adding a teaspoon of lemon juice at the end can cut through the richness of the garlic.
- Leftovers can be refrigerated for 2 days but are best eaten fresh.
Serve with
Serve as a side dish with Steamed Rice and Meen Kuzhambu (Fish Curry) or Rasam.
Cook's note
Squeeze the boiled fish firmly between your palms to remove excess water before crumbling.