Sura Puttu: A Delicious Shark Fish Curry From Chennai; Get Chef-Special Recipe Here

There are the ones moments when a culinary discovery to your a part of the sector can marvel and enjoyment you much more than an unique dish in a far off land. For the reason that vacations could be a minimum of a couple of months away in a post-COVID international, your neighbourhood or town may well be the brand new spot to unearth culinary surprises and treasures. I take into accout the sort of second a couple of years in the past, in one in all my pals’ properties at North Chennai the place I first attempted Sura Puttu (or just scrambled shark) for the primary time. It is unhappy that North Chennai’s culinary cuisine and meals from the fishing communities alongside the Chennai sea coast do not get the eye they deserve. It is those fishing hamlets that have been the place to begin of Madras, now Chennai. They are now house to one of the vital town’s maximum colourful fish markets the place contemporary catch of the day is a given. And it is right here that the shark story unfolds.

A couple of months in the past, Sea Salt, a seafood eating place with a powerful inclination against the marine surroundings ran a promotion that put the highlight on cuisine from Chennai’s fishing communities, together with Pulicat, on the subject of the Andhra Pradesh border. Sea Salt is constructed round in-season fishing. The point of interest is not only about wholesome oceans but additionally the welfare of the fisherfolk. It is right here that I came upon the simplicity and nice flavours of recipes that lean on marine treasures from the Coromandel coast. There is the Yera Karakal (Crunchy prawn), a very easy recipe that you’ll check out at house. All you need to do is wash crimson shrimps (do not deshell them) and toss into water in a pan, upload rock salt and dried crimson chillies. Sluggish cook dinner the shrimps until the water evaporates and gradual roast the shrimps as soon as the water evaporates until the shrimps get crispy.

(Additionally Learn: 5 Regional Fish Curries That Define India’s Seafood Culinary Heritage)

The Sura Puttu is typically made with the milk or child shark. It isn’t a fish that you’re assured to seek out within the town’s fish markets on any given day. After which there are considerations round dwindling shark populations within the Bay of Bengal. This dish is deeply ingrained within the meals tradition of many coastal cities and villages in Tamil Nadu. It is a fashionable treatment for cough and chilly and in addition advisable for lactating moms. The important thing procedure is cleansing the shark, marinating it in salt and turmeric ahead of you steam it. I have noticed a couple of properties in North Chennai use a idli steamer to steam it as a substitute of cooking it in boiling scorching water. This guarantees you keep the healing homes of the fish. A easy medley of spices and flavours that come with shallots, garlic, ginger and inexperienced chilli are tossed most often with gingelly (sesame) oil ahead of they are mixed with the scrambled shark (after it the steaming procedure). My buddy served it with steaming scorching rice and rasam. It is the easiest way to experience this dish.

I asked for this dish at Sea Salt, however Chef Harish Rao, who helms the kitchen with courtesy declined. The eating place’s menu does no longer come with endangered marine species. Harish has visited many houses amongst fishing communities in Chennai for recipes and he stumbled upon any other model of the Sura Puttu, that is made with mackerel. Actually, many houses in Tamil Nadu which can be aware of sustainable fishing use different marine fish like Sea Bass or Halibut for this dish. The Kanangeluthi (Mackerel) Puttu is likely one of the tastiest dishes I have sampled at any seafood eating place in India. You’ll check out it at house:

Kanangeluthi (Mackerel) Puttu

Recipe Courtesy: Harish Rao -Emblem Chef, Sea Salt, Chennai

Components:

Mackerel Fish- 800 gm

Sliced onions- 200 gms

Curry Leaves Chop- few sprigs

Ginger Chop- 20 gms

Inexperienced Chili Chop- 20 gms

Garlic Chop- 15 gms

Cumin Powder- three tbsp

Turmeric Powder- 2 tsp

Salt- to style

Lemon- 2 nos

Manner:

Blank the Guts of Mackerel Fish and stay apart

Boil the Mackerel Fish with little salt and turmeric.

As soon as the fish is boiled, take away the flesh and bones separate and stay apart.

Squeeze out the additional water from the fish.

In a separate bowl, upload the Onions, Curry Leaves, Inexperienced Chilies, Garlic, Salt, Cumin Powder and Turmeric Powder.

Upload oil to a Kadai, as soon as the oil is scorching sufficient upload cumin and the fish aggregate. Combine smartly.

Sauté the fish aggregate until it’s finished, it turns into crunchy and crumbly.

Squeeze a lime and upload some chopped coriander leaves.

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