Sura Puttu Recipe | Fish Puttu Recipe

Sura Puttu is a traditional South Indian side dish prepared by steaming shark fish and seasoning it with onions and spices. The texture becomes soft and flaky, and spices are added very sparingly so the flavor of the fish remains the same. It is commonly made in homes across Tamil Nadu and served with rice, rasam or simple curd rice. Sura Puttu enhances lactation, is very healthy and can be enjoyed as a nutritious dish or side dish at lunch.

It is also known as a healthy dish in many households and people say that it helps in good strength and even lactation for new mothers. Since the fish is cooked softly and then mixed with mild seasoning, it also becomes easy to digest. This is a good option for days when you want a home-style fish dish without too much spice.

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About Sura Puttu

Sura Puttu is a very popular mild salty dish made by steaming shark fish and seasoning it with onions and spices. Sura Puttu enhances lactation, is very healthy and can be enjoyed as a nutritious dish at lunch or as a side dish. It is also quite filling, and you can make it when you want something light but still delicious for lunch.

This recipe has a nice aromatic flavor of onion, garlic and a little bit of cumin powder which gives a great taste. The spices do not overpower the fish, so it remains mostly mild and bland. You can add more coconut or leave it out, and it turns out great either way. The meat of Sura fish is soft, so it is suitable for this dish.

You can try small changes like using black pepper instead of chili powder or adding a few more shallots for a slightly sweeter taste. Fish can be cooked in a steamer or even boiled with a little turmeric and salt. If you like it, additional curry leaves add a stronger aroma.

I usually make this when I get fresh Sura fish from the market as it cooks quickly and does not require much cleaning. Children and elderly people can also eat it because you will not have to worry about bones cracking, and it is not spicy at all.

I had this after mittus delivery and even after gugus delivery. Amma used to make this Sura Puttu often as it is said to increase lactation.

Sura Puttu Ingredients

• sura fish – I used Sura fish as it cooks soft and flakes easily. If whole fish is not available you can also use small pieces.
• Onion – I have used finely chopped onion as it adds mild sweetness and makes the puttu soft when mixed. You can also use small onions.
• Garlic – I have added crushed garlic as it gives a strong flavor and blends well with the fish. If you like it more, you can increase it.
• Coconut – I have used some coconut to give a slight thickness and mild flavour. You can skip it if you don’t want to.
• coriander leaves – Finally, for freshness, I have added chopped coriander. You can leave if you want.
• Oil – I have used oil for seasoning and frying everything. You can also use coconut oil.
• Turmeric, red chilli and cumin powder – I add turmeric powder for color and mild flavor. I use red chili powder for spice and adjust it. I added roasted cumin powder for that warm aroma.
• tempering – I have used mustard seeds for tempering as it gives a mild flavor when crackled. I have added curry leaves for aroma and mild herbal flavour. I have used chopped green chillies to give low flame and flavor while roasting.

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How to make Sura Puttu step by step

1. Wash and clean the fish thoroughly. Then add salt and turmeric powder to it and wash it. Now add enough water, a pinch of turmeric powder and salt as required in an open pan and cook. You may notice changes in color and texture.

2. Once it is cooked, remove the peel and throw it away, also remove the middle bone, now cut the cooked pulp into pieces and keep aside. Heat oil in a pan, add mustard seeds, let it splutter, then add curry leaves and green chillies and fry for a minute.

3. Then add garlic and onion, fry until light golden, then add cooked fish.

4.Add turmeric powder, red chilli powder and continue frying on low flame till the moisture evaporates.

5.Once you see that the fish is mixed well with the spices and when it dries, add coconut and roasted cumin powder.

6. Keep frying for a few minutes until it turns light brown. Garnish with coriander leaves, toss quickly and switch off.

Serve with rice.

Expert Tips

• fresh cumin– I usually crush the cumin seeds fresh as it gives better aroma and blends well with the puttu.
• scrap – I usually make sure that the fish is soft cooked so that it is cut without any tough pieces.
• slow roasting – I have noticed that it tastes better when you fry it on medium low flame. It gradually turns brown.
• onion garlic – I usually add a little extra as it brings out more flavor and softer texture.
• remove bones – I always check the small bones twice after slicing, so it’s safe to eat.

serving and storage

Serve it with hot rice, rasam, sambar or even curd rice for a simple easy meal. It also goes well with lemon rice or tomato rice. Keep the leftover fish puttu in the refrigerator and heat it a little before serving so that its taste becomes fresh again. If you keep it sealed properly it stays good for about a day.

general questions and answers

1.Can I use any other fish in place of Sura?

You can try with soft boneless fish but the texture may change slightly.

2.Can I reduce onions?

Yes, you can, but onion adds good flavor so I usually keep enough.

3.Can I skip coconut?

Yes, you can leave it out, the dish will still taste good without it.

4.Does it become too dry?

If it seems dry then you can add a little more oil or a small amount of onion.

5.Can I make it ahead?

You can cook the fish first and complete the seasoning before serving.

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