Seafood Archives -

Gravy/Side Dish, Non Veg Recipes, Seafood

Sura Puttu /Shark fish Puttu

Posted on February 18, 2021May 11, 2022 by kavithapadmanaban

18
Feb

The recipe involves a simple process of cooking the Sura/Shark fish first and then mixing it with sauted onions, garlic, green chillies to give a boneless fish that tastes excellent. It is usually called Paal Sura in tamil and is given to lactating mothers.

In this recipe, since the bones are removed it can be given to kids and the elderly too. Kids will just love it. It is usually taken as a side dish along with curry and rice. I prefer eating it directly with rice.

You can also use the steaming process to cook the Sura/Shark fish but I have just added it to water and heated the water. This process is followed by my aunts who are great cooks. If you want to follow the steaming process place the Sura/Shark fish on the idli plates using a cloth or plantain leaf and steam it for 10 minutes.

This fish has to be cooked before and then added to the sauted onions, garlic and green chillies otherwise it will turn out hard.

Here I have used Sura with skin but you can buy without skin and follow the same procedure.

Ingredients

750 g with skin Sura/Shark fish

3 tablespoons of oil

5 medium-sized onions (finely chopped)

3 pods garlic (finely chopped)

10 green chillies (finely chopped)

1/4+ 1/4 teaspoon turmeric powder

a sprig of curry leaves

1 tablespoon coriander leaves (finely chopped)

1/2 + 1/2 teaspoon salt

Method

Cooking of Sura / Shark fish

Wash the fish properly. Then place it in the vessel and pour around 250 ml water. Add 1/4 teaspoon turmeric powder and 1/2 teaspoon salt. Heat it on a high medium flame for 10 minutes. Switch off the gas and allow it to cool.

When it is cooled, remove the skin and the bones. Shred the flesh into smaller pieces as shown in the below third picture.

How to make Sura /Shark fish puttu?

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil and allow the oil to get heated.

Add onions and sauté till the onions become translucent. Add garlic and sauté further till the garlic is fried. (that is the colour changes slightly to off white)

Then add green chillies and curry leaves. Sauté for few minutes so that the chilli blends with the onions and garlic. Then, add turmeric powder.

Now it is time to add the smashed Sura pieces without bones to the Kadai. Add salt and mix well.

Finally, add the coriander leaves and give a final mix. Enjoy the Sura fish Puttu with hot rice or with rice and curry!!:)

Non Veg Recipes, Recipe Index, Recipes, Seafood

Vanjaram Fish /Kingfish Tawa Fry(South Indian Style)

Posted on January 30, 2021May 13, 2022 by kavithapadmanaban

30
Jan

Vanjaram Fish Tawa Fry is one of the tastiest and simplest recipes in non -vegetarian. The marination helps the masala blend well with the kingfish and the taste is really awesome. It is absolutely mouth-watering even when tasted with sambar rice or rasam rice. I can literally feel its amazing taste tingling my tastebuds.

You need not go to a restaurant to taste your favourite Kingfish but instead you can cook it in the house itself and still find it amazing by simply marinating and frying the fish.

In this recipe, the ingredients for marination are very simple as compared to Fish Tawa Fry (Tandoori style). The method of preparation includes simple marination and frying. Kingfish is also called Seer fish, King mackerel or Indo-pacific mackerel.

The minimum time for marination is 15 minutes. The same marination can be done for other types of fish too.

Ingredients

100 ml oil or oil for shallow frying

250 g /5 thin slices of Vanjaram fish

1tsp chilli powder

1/2 tsp turmeric powder

1tsp ginger garlic paste

1/2 tsp salt or salt to taste

Method

Marination of the fish

Wash the fish slices carefully. Remove the excess water. Add chilli powder, turmeric powder, ginger-garlic paste and salt.

Smear it properly so that it is evenly distributed. Be careful as the slices tend to break. If you want you can mix the ingredients for marination beforehand and then smear the mixture on the fish slice. But I prefer smearing the masala on fish using the first method.

Leave it for at least 30 minutes in the fridge. The more the fish is marinated the tastier it is. If you want you can also marinate it the previous night itself.

Frying of the fish

Take a grill tawa and heat the tawa well. Add 100 ml oil and heat it well.

Now place the marinated fish on the pan on high flame. Do not disturb for 5 minutes. Now turn the pieces. Allow this side to cook for another 5 minutes.

Note: If the fish sticks to the tawa while trying to turn over, wait further.

TheVanjaram Fish Tawa Fry is now ready to be relished! Enjoy 🙂

Non Veg Recipes, Recipe Index, Seafood, Starters

Fish Tawa Fry (Tandoori Style)

Posted on January 14, 2021May 27, 2022 by kavithapadmanaban

14
Jan

Tawa Fish Fry is a mouthwatering dish and my all-time favourite. It is my own recipe and I am soo excited to share it with you all 🙂 The easy preparation of the fish makes it the dish of choice on various occasions. Fish is the preferable option as it cooks faster than any other meat and is healthy.

In this recipe of Tawa Fish Fry, the ingredients are mixed with the fish and then grilling is done. Fish is marinated along with the spices and cooked on low-medium flame. This makes the dish extraordinary. Here no deep-frying is involved so it makes the dish even more healthy.

Tawa Fish fry can be taken with mayonnaise, chips or green chutney. It can also be used as fillings in sandwiches and rolls.

If you do not like seafood or you are allergic to seafood you can also try this recipe with chicken – Chicken Tawa Fry (Tandoori style)

Ingredients

400 g of fish fillet-basa fish (cut into small pieces)

2 tablespoon mustard oil (you can use any other oil of your

choice if you want)

1/4 teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon garam masala powder

1 tablespoon ginger-garlic paste

1/4 teaspoon kasuri methi

1/2 lemon

1 tablespoon curd

1/2 teaspoon salt/salt to taste

Method

Marination of fish

Wash the fish and remove any excess water.

Add the turmeric powder, chilli powder,garam masala powder and salt and mix well.

Now add the ginger-garlic paste.

Then add curd and mix well. The curd should be thick.

You will notice the colour of the marination change.

Finally, add kasuri methi(dried fenugreek leaves), squeeze the lemon and give a final mix.

Keep it in the fridge for a minimum of 30 minutes. If the marination time increases the taste of the fish also increases.If you want you can also keep the marinated fish in the fridge overnight.

Preparation of the fish

Take a grill tawa and heat the tawa well. Apply oil using a brush. If you want you can add 1 teaspoon of oil. In this recipe, I have added the oil.