As the name suggests, this recipe is a peek into the South Indian preparation of shark (type of fish) known in Tamil as ‘Sora’. The term ‘Puttu’ states the texture of the dish. The shark is broken into fine crumbs which gives a soft texture to the dish. This fish is a very good source of protein and Vitamin B, which is why it is given to feeding mothers. Though high in cholesterol this tasty dish is a fine treat for those taste buds.
- ½ kg baby shark
- 2-3 green chillies (de-seeded and chopped fine)
- 10-12 pods of garlic – finely chopped
- 2” piece of ginger – finely chopped
- A few curry leaves – finely chopped
- Coriander leaves finely chopped
- ¼ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp saunf (fennel seeds)
- ¼ tsp crushed pepper
- ¾ tsp chilli powder
- 2 onions – finely chopped
- Small onions 3-4 finely chopped
- Toss the fish in rock salt and turmeric powder and wash under running water to remove sand grains on the skin.
- Drain out water and steam the fish with required water and turmeric powder till the fish is cooked.
- Drain any water and peel off skin. Remove the bones and then break fish with a fork not pasty, but fine into flakes.
- Heat oil in a pan and add mustard seeds, curry leaves, cumin seeds, saunf, onion, green chillies and sauté till soft and pink. Then add the fish, chilly powder, crushed pepper and salt.
- Keep tossing till the flavour of the seasoning gets into the fish. Ensure not to brown too much.
- Garnish with finely chopped coriander leaves.
- Serve with hot steamed white rice and sambar.
Preparation Time: 40 – 45 minutes