Sura Puttu, a savoury fish scramble popular in Tamil Nadu and Kerala, offers a unique culinary experience with its roots deeply embedded in the coastal traditions of these regions. Also known as meen puttu, this dish is prepared by using paal sura, or milk shark. While traditionally steamed and shredded, sura puttu has evolved, and various flaky fish options can be used to recreate this delightful dish.
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In Tamil, "Sura" translates to shark, and "Puttu" means shredded. The process involves steaming the milk shark in an idly steamer before shredding it. The shredded fish is then tempered with onions, grated coconut, chillies, coriander leaves, and spices, resulting in a flavourful and aromatic dish. Sura Puttu has become a staple in many households across Tamil Nadu and Kerala, often enjoyed with a side of rasam and rice.
Sura Puttu is not just a dish; it carries cultural significance and folklore in Tamil Nadu. While some caution against its consumption during pregnancy due to potential mercury traces, coastal communities believe it aids lactation and is beneficial for lactating mothers. The dish made from a requiem shark is particularly referred to as milk shark because it is believed to enhance milk production among lactating mothers. Additionally, it has been used as a folk remedy for colds and coughs in these regions.
With concerns about endangered shark species, contemporary variations of Sura Puttu use alternative fish varieties. Flaky fish such as tilapia, salmon, kingfish, halibut, seabass, barracuda, and even mackerel are employed, ensuring a sustainable approach to this culinary tradition. This adaptability showcases the resilience of regional cuisine in the face of environmental challenges.
Recipe Tips:
For those eager to try their hand at making Sura Puttu, here are some tips:
- Squeeze excess water from the fish to keep the dish dry.
- Enhance flavour by adding generous amounts of onions and green chillies without over-frying.
- Consider adding pepper powder and cumin powder towards the end of the cooking process.
Sura Puttu Recipe:
Ingredients:
- 1/4 kg shark (sura) fish
- 1/4 cup finely chopped onion
- 1 tablespoon garlic
- 2 tablespoons of coconut
- A generous pinch of turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon roasted jeera (cumin) powder
- 1 tablespoon of coriander leaves
For Tempering:
- 2 teaspoons of oil
- 1/2 teaspoon mustard seeds
- A few curry leaves
- 1 finely chopped green chilli
Instructions:
- Rinse the shark fish thoroughly and clean it. Season with salt and turmeric powder, then rinse again.
- Cook the fish in an open kadai with sufficient water, a pinch of turmeric powder, and the required salt until you observe a change in colour and texture.
- Once cooked, peel off the skin and discard it along with the central bone. Shred the cooked flesh and set it aside.
- In a kadai, heat oil. Add mustard seeds and let them splutter. Then, add curry leaves and green chillies and sauté for a minute.
- Add garlic and onion, sauté until slightly golden, then incorporate the cooked fish.
- Sprinkle turmeric powder and red chilli powder and sauté on low heat until moisture evaporates.
- Once the fish blends well with the spices and becomes dry, add coconut and roasted jeera powder.
- Continue sautéing until it achieves a slight brownish hue.
- Garnish with coriander leaves, give it a quick toss, and turn off the heat.
- Serve Sura Puttu with rice.
Sura Puttu, with its rich history and adaptability, stands as a testament to the cultural and culinary diversity found in the coastal regions of Tamil Nadu and Kerala. Whether prepared with traditional milk sharks or alternative flaky fish, this dish remains a celebration of flavours, traditions, and the resourcefulness of local communities. As we savour each bite, we partake in a culinary journey that transcends time and connects us to the vibrant heritage of South Indian coastal cuisine.