Sura Puttu (Tamil Shark Scramble)

Sura puttu is made on the Tamil Nadu coast, often for new mothers because it is light and rich in protein. The shark is boiled, skinned and flaked, then stir-fried with lots of shallots and garlic until dry and fluffy – like a fish 'puttu'.

Shark can be hard to find: ask your fishmonger for small dogfish (Dornhai) or use any firm white fish such as cod or pangasius. Serve with rice and rasam.

• Serves 3
• Prep 20 min
• Cook 25 min
• gluten-free · dairy-free
• Famous in Tamil Nadu

Ingredients

• 500 g small shark (dogfish) or firm white fish
• ½ tsp turmeric
• 3 tbsp sesame or coconut oil
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 15 shallots, finely chopped
• 10 garlic cloves, finely chopped
• 2 cm ginger, finely chopped
• 3 green chillies, chopped
• 2 sprigs curry leaves
• 1 tsp chilli powder
• 1 tsp crushed black pepper
• Salt
• Fresh coriander

Method

1. Boil the fish in water with turmeric and salt for 5–8 minutes. Drain, remove skin and bones and flake finely with a fork. Squeeze out excess water.
2. Heat the oil, add mustard seeds and fennel; when they crackle add shallots, garlic, ginger, green chillies and curry leaves.
3. Fry until the shallots are soft and golden, about 8 minutes.
4. Add chilli powder and the flaked fish. Stir-fry on medium heat for 8–10 minutes until dry and fluffy.
5. Add the pepper, check the salt and finish with coriander.

Tip: Shark has a strong smell before cooking – boiling it first with turmeric removes most of it.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.