How to make Surameen Puttu -

Shark fish boiled, deboned, flaked and cooked with masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Shark fish (शार्क फिश), Turmeric powder (हल्दी का पावडर)

Cuisine : Kerala

Course : Main Course Seafood


For more recipes related to Surameen Puttu checkout Ambul Thiyal, Ambul Thiyal - SK Khazana. You can also find more Main Course Seafood recipes like Greek Style Squid Peppy Prawns King Klip Crab Sukka - SK Khazana

Surameen Puttu

Surameen Puttu Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Surameen Puttu Recipe

  • Shark fish 450 grams

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Oil 6 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Curry leaves 10-12

  • Onion chopped 1 medium

  • Green chillies chopped 6

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Coriander powder 2 teaspoons

  • Red chilli powder 2 teaspoon

  • Fresh coriander leaves chopped 1/2 cup

Method

Step 1

Rub turmeric powder and salt on fish fillets. Rest for fifteen minutes in the refrigerator. Steam or poach for about fifteen minutes or till the fish is completely cooked and flesh becomes opaque and white. Remove and cool.

Step 2

Remove skin, bones and flake the flesh with your fingers or with a fork. Heat oil in a wide kadai and temper with mustard seeds, urad dal and curry leaves.

Step 3

Add onion and green chillies and sauté till light brown. Add ginger paste and garlic paste dissolved in two tablespoons of water and sauté stirring continuously.

Step 4

Add coriander powder and red chilli power and continue cooking. Add the flaked fish, salt to taste and toss with a light hand, cover let it cook for a few minutes on low heat.

Step 5

Garnish with coriander leaves and serve steaming hot.

Chef's Tip

Rub turmeric powder and salt on fish fillets. Rest for fifteen minutes in the refrigerator. Steam or poach for about fifteen minutes or till the fish is completely cooked and flesh becomes opaque and white. Remove and cool. Remove skin, bones and flake the flesh with your fingers or with a fork. Heat oil in a wide kadai and temper with mustard seeds, urad dal and curry leaves. Add onion and green chillies and sauté till light brown. Add ginger paste and garlic paste dissolved in two tablespoons of water and sauté stirring continuously. Add coriander powder and red chilli power and continue cooking. Add the flaked fish, salt to taste and toss with a light hand, cover let it cook for a few minutes on low heat. Garnish with coriander leaves and serve steaming hot. - See more at: http://www.sanjeevkapoor.com/surameen-puttu.aspx#sthash.q0BiWn4G.dpuf

Rub turmeric powder and salt on fish fillets. Rest for fifteen minutes in the refrigerator. Steam or poach for about fifteen minutes or till the fish is completely cooked and flesh becomes opaque and white. Remove and cool. Remove skin, bones and flake the flesh with your fingers or with a fork. Heat oil in a wide kadai and temper with mustard seeds, urad dal and curry leaves. Add onion and green chillies and sauté till light brown. Add ginger paste and garlic paste dissolved in two tablespoons of water and sauté stirring continuously. Add coriander powder and red chilli power and continue cooking. Add the flaked fish, salt to taste and toss with a light hand, cover let it cook for a few minutes on low heat. Garnish with coriander leaves and serve steaming hot. - See more at: http://www.sanjeevkapoor.com/surameen-puttu.aspx#sthash.q0BiWn4G.dpuf

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.