Sravu Peera | Sura Puttu | Sravu Thoran | Kerala Shark Stir Fry

Sravu Peera | Sura puttu | Sravu Thoran - Shark stir fry Recipe With Step By Step. 

Sravu peera, also known as Sura Puttu, is a South Indian fish cuisine made from milk shark.  Sura Puttu is a simple traditional South Indian dish with few ingredients that is prepared similarly to Kerala meen peera. Let's talk about Sravu peera preparedness today. A Sravu peera is quite tasty and can be served simply with steamed rice and rasam. 

Sura Puttu - About

Sravu peera, also known as sura putu, is a traditional South Indian dish made with shark meat, coconut, shallot, chilli, and other spices. Sura puttu is typically served with rasam and thokku for lunch.  

Shark is a popular dish provided to breastfeeding moms in the Tamil Nadu coastal region, and it is thought to stimulate breast milk production. After the birth of my first child, a friend advised me to consume shark. I used to consume this a lot at the time. But this time, we weren't buying shark, and I prepared this post a long time ago and forgot to upload the recipe.  If possible, I will post step-by-step instructions as soon as possible. 

Sura Puttu - Pro Tips

1. Before preparing the sura puttu or sravu thoran, the cleaned shark chunks must be cooked till tender. Any kind of sour ingredients, such as gambooge, tamarind paste, mango, etc., must be added when cooking.  I choose to use gambooge because I prefer its flavour to others. Never forget to add any of these sour ingredients since they cannot be added after the shark pieces have been cooked. Before the final blending, the shark pieces should have absorbed all the spices. 
2. Try to make use of shark meat that is fresh. The old ones won't smell good and won't be inviting. 

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Sravu Peera | Sura Puttu | Sravu Thoran | How To Make Indian Shark Stir Fry

Preparation time: 10 minutes | Cooking time : 30 minutes | Total time: 40 minutes

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Ingredients

To cook shark

• 1/2 kg shark / sura (or sravu), skin removed
• 2 cups of water
• 1/4 teaspoon turmeric powder
• Gambooge as needed

To crush

• 1 cup grated coconut
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder

For the final preparation

• 12-15 shallots cleaned and chopped
• 4 green chilies
• 5-6 garlic cloves + 1 small piece of ginger crushed
• 1 1/2 teaspoon pepper powder
• 2 springs of curry leaves
• 1/2 teaspoon mustard seeds
• 2 to 3 tablespoon coconut oil

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Sura Puttu or Sravu peera with step by step instructions

1. Start by properly cooking the shark pieces. Add sufficient water, salt, turmeric, and gambooge. The fish should be submerged completely in the water. Reduce the flame once the water has reached a rolling boil. Keep the pan at a simmer and allow the fish to finish cooking. The flavor should be fully absorbed by the fish pieces. Turn off the flame after the pieces are soft and set aside. 
2. Take coconut, cumin seeds, and turmeric powder, and combine them in a mixer grinder. Crush the coconut coarsely without adding water. 
3. We shall now begin to make the sura puttu or sravu thoran. Add some coconut oil to a pan with a thick bottom or an earthenware dish. Put the mustard seeds in the hot oil and let them crackle. 
4. Put the curry leaves, chopped ginger, garlic, and shallots when the crackling stops. Saute the onion until it turns transparent over medium-high heat. 
5. Once the raw scent has disappeared, add the shredded coconut and continue to sauté. Close the pan and simmer the ingredients for two minutes. The only thing to keep in mind is that at this point, water shouldn't be added. 
6. Put only the fish chunks in the pan after discarding the fish stock. Then combine while attempting to break up the bits of fish with a spatula. 
7. Sprinkle some pepper powder after that. Please add pepper powder, which is a crucial element, without exception. Sura puttu can be served with rice.

Happy cooking

Anju