STIR FRIED BABY SHARK FISH FLAKES (SURA MEEN PUTTU)

Hi! Everyone, thanks for following my blog Ruku's Authentic Kitchen Flavors where real food recipes are shared. Today I am glad to share with you a recipe which is called Sura Puttu. Everyone have their own version of doing this dish.  This is how the way my mom does it. The combination of spices gives it taste and aroma. It's one of the favorite dish my family enjoys. Hope you try it at home. Enjoy!

INGREDIENTS
1 kg sura meen (baby shark)
3 big onions (diced)
5 cloves of garlic (finely diced)
Thumb size ginger (finely diced)
5 green chilies (finely diced)
2 sprigs of curry leaves
1½ tablespoon fennel seeds
1 cinnamon stick
½ teaspoon turmeric powder (to be added during boiling of the fish)
½ teaspoon turmeric powder (to be added during stir fry of the fish flakes)
½ teaspoon black pepper powder
2 eggs
4-5 tablespoons oil
Salt to taste

PREPARATION METHOD

FIRST STEP

BOILING THE FISH

1. Cut the sura meen into pieces without the skin. 
2. Boil water in a pot, add in the sura meen pieces, turmeric powder and salt. 
3. Cook till soft. Drain the water and cool it down. 
4. Then take out the bones and flake it with a fork or you can use your hands (whichever way you want to do it) and keep aside.

SECOND STEP
TO STIR FRY THE FISH FLAKES

1. Heat up oil in a wok, add cinnamon sticks and fennel seeds. 
2. Then add in the diced onions, ginger, garlic, green chilies and curry leaves. (it is up to your own personal preferences how fine you want your ginger, garlic and green chilies to be diced. If you want to crushed the ginger and garlic you can too).
3. Saute for about 5 minutes till the onions starts to get brown. 
4. Then add in the fish flakes, turmeric powder and salt. Mix all ingredients till well combined. (Please note that we have added salt while boiling the fish. Therefore, check salt before adding.)
5. Once the moisture of the fish flakes have reduced and it is getting a bit brown, beat the eggs and pour over it. Stir until all mixture gets together and nicely combined.
6. Best eaten with rice.

CLAYPOT CHICKEN CURRY / [MANCHATTI KOZHI KOLUMBU]

Hello! Everyone, Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.  Since this is my first recipe in my blog, I am going to share with you Chicken Curry made in claypot / manchatti. 

All spices used in my recipes are homemade which gives the curry a different taste and amazing aroma. I use either powdered form or straight away use the full spices and blend them to a paste. You can do that too. Every family have their own version of doing the chicken curry but this how my family does it. Hope you try and enjoy!

INGREDIENTS

1 kg chicken (cut into small/medium pieces according to your preference)
2 big onions (sliced)
3 potatoes (cut into 4 depends on the size)
2 big tomatoes (diced)
1 teaspoon ginger paste
1 teaspoon garlic paste
3 green chili paste
3 tablespoon plain chili powder
1 tablespoon fennel powder
1 tablespoon cumin powder
1 tablespoon kasakasa powder (poppy seed powder)
1 teaspoon turmeric powder
2 small cinnamon sticks
2 star anise
5 cardamom pods
4 cloves
1 teaspoon of fennel seeds
1 1/2 - 2 cups thin coconut milk (to cover the chicken)
1 cup thick coconut milk
2 sprigs curry leaves
5 tablespoon oil
Salt to taste

PREPARATION METHOD

1. Marinate the chicken pieces with 1 tablespoon salt for about 10 minutes and keep aside.
2. Heat oil in a pot, throw in cinnamon sticks, star anise, cloves, cardamom pots and fennel seeds.
3. Add in the onions and the curry leaves. Saute the onions till turns a bit brown,
4. Then add in the  ginger, garlic and green chili paste.Saute till the raw smell is gone 
5. Into that, add in the potatoes and tomatoes. Combine well and cook till the tomatoes are soften and the potatoes a slightly cooked.
6. Then add in the chili powder, fennel powder, cumin powder, kasakasa powder and the turmeric powder. Combined well till the raw smell is gone and the oil separates. Cook for 3 minutes.
7. Now add in the chicken and mix well until all spices are combined. Cook about 10 minutes. 
8. Then add in the thin coconut milk and cook the chicken in high flame.
9. Once the chicken is half cooked check the salt. Remember we have added salt to marinate the chicken so taste the curry before adding more salt.
10. Now add in the thick coconut milk and cook in medium flame till the potatoes are well cooked and the gravy lightly thickens. (depends on how thick you want your curry)
11. Off the stove.
12. Best eaten with rice, ghee rice. chapati or bread.