SURA PUTTU – SHARK FISH MASH

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

 
COOKING TIME: 1 HOUR
SERVINGS: 6
INGREDIENTS
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
METHOD
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.
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VAJNARAM FISH FRY – SEER FISH FRY

Vanjaram Fry or Seer Fish Fry  is a delicacy and it is consumed normally along with rice as a side dish.  People prefer seer fish as it has less bones and it is commonly served in restaurants. Some people enjoy eating fried fish as snacks also.  Any other kind of big fish can also be cooked the same way as given below:

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Cooking Time:  1 hour

Servings: 4

INGREDIENTS:

  1. Seer Fish ( sliced and cleaned) – 500 grams
  2. Chili Powder – 1 tablespoon
  3. Turmeric powder – o.5 teaspoon
  4. Salt – 1 teaspoon
  5. Tomato – 1 no (approximate 50 grams)
  6. Oil (any) – 1 cup  (200 ml)

 

METHOD:

Squeeze the tomato and take the pulp.  Mix the pulp with the chili powder, t. powder and salt together to make a paste. Smear the fish pieces with the paste evenly and marinate the fish for a minimum of half an hour. Take a frying pan (tawa) with oil and keep it over moderate flame.   Fry the pieces 2 or 3 at a time and gently turn it to the other side when it turns golden yellow. Fry well the fish pieces on both sides. Drain the excess oil and serve hot with rice.

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Tips:

  1. Lime juice can be substituted for tomato.
  2. To get a different flavor and taste you can add 0.5 teaspoon of ginger garlic paste to the chili paste.
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Avarakkai Poriyal – Avarai Kootu

Avarakkai (Tamil, Kannada) or Avarai is a vegetable eaten in South India. It comes from a vine with the botanical name of Dolichos lablab and it is grown as a food crop through Asia and parts of Africa. It is also known as field bean or lablab bean in the U.S. , where it is usually grown as an ornamental. The Chinese are known to have cultivated the plant for its beautiful flowers and beans, for centuries. In South India, Avarakkai Poriyal is traditionally cooked as a side dish for rice during Pongal.  The commonly found variety around the world is the  bright violet phenotype, but the green variety found in India known as Pachchai Avarai in Tamil, is a better food crop.

Avarai Kootu (Field Bean Dish) 1

 

 

Pachchai Avarai Kootu: Cooking Time: 20 minutes.

Ingredients:

  • Shelled beans    – 200grams
  • Oil:                    – 1 table spoon
  • Mustard seed     – 1/2 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Salt                     – 1/2 teaspoon
  • Cumin (jeera)      – ½ teaspoon
  • Red chili              – 3no
  • Small onion (shallots) – 5no
  • Cloves garlic                 – 2no
  • Coconut grating         – 2 tablespoon

Avarai Kootu (Field Bean Dish) 3

Method:

Boil the shelled beans along with turmeric powder and salt with enough water till the beans are soft and tender. Grind all the other items coarsely and put aside. In a pan pour oil and add mustard seeds. When the mustard seed start to splutter, add the ground masala (spice mixture) and fry. Then add the boiled beans and stir for a few minutes till you get the right consistency.

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Muttakos (Cabbage) Kootu

Muttakos Kootu

Muttakos  or Cabbage is grown and eaten all over the world. Originally from the Mediterranean region, it was developed from the mustard species by human selection over thousands of years.

Muttakos (Cabbage) Kootu 1

Cabbage is grown and eaten all over the world. Originally from the Mediterranean region, it was developed from the mustard species by human selection over thousands of years. It has low calorific value, high fiber content and is rich in antioxidants. Cabbage is called Muttakos in Tamil and is available throughout the year in Tamil Nadu. Muttakos Kootu is one of the simplest dishes made using cabbage.

Cooking Time: 30 Minutes

Servings : 4

Ingredients:

250 Grams    – Cabbage

25 Grams or (1/4 Cup)   – Green Gram Dhal)

1 Onion

2 Green chillies

Ginger Garlic paste – ½ Teaspoon

Curry leaves  – 2 Sprigs

Mustard seeds  – ¼ Teaspoon

Grated Coconut – 2 Tablespoons

Oil – 2 Tablespoons

Method:

Cook the dhal well and keep aside. Shred the cabbage and slice the onion.

Heat a pan with oil and add mustard seeds when hot. Add cut onions and green chillies and sauté.  Now the curry leaves can be added along with the ginger-garlic paste.. Finally, the shredded cabbage should be added along with ¼ cup water. Allow the vegetable to cook on a simmer for a few minutes. When half done, add the mashed dhal, grated coconut and salt to taste. Let it cook for a few minutes.

Tips: This dish can be eaten along with rice or chapatis.

Muttakos (Cabbage) Kootu 2

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Potato Fry (Mash) – Urulai Podimas

Potato Fry (Podimas) or Potatu Mash is a quick and tasty side dish that can accompany a rice main course or a breakfast snack like dosai.

Urulai (Potato) Podimas 1

Although potatoes are native to South America, they have become part of Indian cooking over the years. Dozens of potato dishes are prepared around the country in many styles now considered traditional. The potato’s nutritional benefits combined with its productive capacity, has made it a staple of the Indian diet.

Cooking Time : 30 minutes

Servings            : 3

Ingredients:

  • Potato : 350 Grams
  • Onion: 1
  • Ginger: 1 Small piece
  • Green chilly: 2
  • Curry, Coriander leaves : 2 Sprigs
  • Mustard: 1 teaspoon
  • Urad dhal: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Salt: ½ teaspoon
  • Oil: 2 tablespoon

Method: Boil potato in a pressure cooker with enough water and mash it well till there are no lumps. Mix in the turmeric powder and salt thoroughly and keep aside.

Finely chop the onions along with green chilly and ginger.

Heat oil in a pan and add mustard and urad dhal. When they start to splutter, add the chopped onion, g,chilly and ginger. Sauté till they turn light brown and add the curry leaves. Finally add the mashed potato mixture and allow to simmer for a couple of minutes over a low flame.

Potato Fry
Potato Fry

Tips: This side dish goes well with rice or even breakfast items like chapatti and dosa.

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