Go Back
Coriander with Sura
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 .
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
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.