Sura (Fish) Puttu with Canned Tuna

Sura Puttu translates to Shark Stir-fry where shark meat is steamed and shredded with fork. Sura puttu can be made with any kind of fish but, traditionally it is made only with shark (sura). Here I used Canned Tuna to make this spicy South Indian dish. I have tried both Yellow fin Tuna or White Albacore Tuna and the dish never had any fishy smell to it

When I moved to Boston it was not easy to find Sura. Canned Tuna came to my rescue. After a lot of trial, Yellow fin Tuna and Albacore Tuna are the closest to Sura puttu. Tuna comes packed in oil or water and the salt content differs. I have tried both the Tuna and it always comes out perfect. This time , I found Wild Planet Albacore Tuna in my pantry. This tuna is packed in water and has no salt. So I added an extra tablespoon oil while cooking. Since this particular brand has no salt, you can change the salt level to your needs.

This is a quick-fix recipe, takes less than 20 minutes to cook with what you can find in the kitchen. Here I used finely minced Ginger as I like the flavour and the heat you get in every bite. But, you can use 2 to 3 garlic finely chopped if that is what you have in hand. Use the same amount of onion mentioned in the recipe.

Get your ingredients ready as its a simple recipe. Tuna drained, Onion, Ginger, Chillies, curry leaves and grated coconut. Do not reduce onion as this is an important ingredient  which enhances the flavor. If you prefer, you can add garlic instead of ginger. 

Open the tuna can, use a filter drain the liquid. Discard it. Heat oil in a kadai/non-stick pan. Add mustard after it splatters add curry leaves, cumin seeds, shallots, green chili and ginger. Add a little salt and stir until shallots/small onion are soft and turns translucent. Add turmeric powder, coriander powder, chili powder and a splash of water, mix well and simmer for 2 minutes.

Now add the tuna, break it down as you stir. Add more salt if your tuna can doesn't have salt. Add 1/4th cup of water, stir and close with a lid for 5 mins. Add grated coconut and fresh coriander leaves and cook for a minute. Turn off the stove

coriander chef’s

Sura (Fish) Puttu with Canned Tuna

Sura Puttu is a spicy South Indian dish made with canned Tuna. This is a quick-fix recipe made with commonly available ingredient in the Kitchen .

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings: 3

Course: Main Course, Side Dish

Cuisine: Indian

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

• Canned Tuna -5oz
• Oil -2tbsp
• Mustard -1/2 tsp
• Cumin seeds -1/2 tsp
• Curry leaves -6 leaves
• Small Onion – 7 to 10 chopped
• Green chillies-2 chopped
• Ginger – 1 inch finely chopped
• Salt to taste [See Notes]
• Turmeric powder-1/2 tsp
• Coriander ¾ tsp
• Red chili powder -1/2 tsp (optional)
• Grated coconut- 4 tbsp
• Coriander leaves -a handful
• Water – 1/4 cup and more

Equipment

• kadai

Method

 

1. Heat oil in a kadai/non-stick pan.
2. Open the tuna can and drain the liquid.
3. Add mustard after it splatters add curry leaves, cumin seeds, shallots, green chili and ginger.
4. Add a little salt and stir until shallots are soft and comes translucent.
5. Add turmeric powder, coriander powder, chili powder and a splash of water, mix well and simmer for 2minutes.
6. Now add the tuna, break it down as you stir.
7. Add more salt if needed. See notes.
8. Add 1/4 th cup of water and close with a lid for 5 mins.
9. Add grated coconut and fresh coriander leaves and cook for a minute. Turn of the stove.
10. Serve with rice and hot rasam.

Notes

1. Check if the canned tuna has salt added by checking the sodium content or the
   ingredients. If it has salt either skip the salt or add salt just to sauté the onion.
2. you can use garlic instead of ginger, but I like the flavor  and the heat ginger.
3. With leftover puttu you can make Tuna Sandwich with Mint Chutney or just mayonnaise.