Among various types of sea food, “Sura” (shark) is a specialty which is cooked and consumed in different ways.  In South India one of the common preparations using shark is called Sura Puttu (Fish mash). This dish is made with the type of shark called “pal sura” which is small or medium in size in the seas around South India.  It is a delicacy much relished by lovers of sea food and it goes well with any rice based meal.  It is in great demand as the general belief is that it is good for nursing mothers. It is nutritious and full of protein.
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Sura Puttu

1.      Whole Sura (Shark) Fish: 1 kg (approximate)
2.      Onion : 2 (100 grams)
3.      Green Chili: 6
4.      Garlic cloves: 10
5.      Ginger : 2 inch piece one
6.      Aniseed : 1 teaspoon
7.      Curry leaves: 2 sprigs
8.      Coriander leaves: 1 small bunch
9.      Coconut gratings : 0.5 Cup
10.    Oil : 0.25 Cup
11.     Salt : 1.25 Teaspoon
12.    Turmeric Powder: 1 Teaspoon
13.    Water : 0.25 Cup
Cut the fish and remove the head, tail and the skin completely and make slices.  Wash well and boil the fish with half a teaspoon turmeric powder and half a teaspoon salt in water for 5 minutes till the water evaporates completely. Now remove the fish bones and mash it well without lumps. Keep it aside.  Chop finely the onion, green chili, garlic, ginger and coriander leaves.  Care should be taken to cut these vegetables into tiny pieces. Heat a skillet and add the oil over moderate flame.  First add the aniseed and the chopped onion and fry for 5 minutes till the onions turn translucent. Then put the chopped ginger, garlic pieces and fry well for another 7,8 minutes.  Add the curry leaves, chopped coriander leaves along with the coconut gratings and sauté for another 5 minutes.  Finally add the well mashed fish with remaining salt and turmeric powder and stir over slow flame for another 5 minutes till the whole mixture is blended well.
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Sura Puttu
Tips:  Try to buy a whole “Sura” fish weighing nearly 1 kg in weight. Then only you will get approximately 500-600 grams of cleaned fish after removing the head, skin and bones etc. If you want the fish “puttu” to be spicy, add extra half a teaspoon red chili powder while cooking.