Sura Puttu

Shark Hash (Sura Puttu)

Recipe By     : Mary George
Serving Size  : 4    Preparation Time :0:00
Categories    : Indian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2  pounds   shark steaks
  water
  Turmeric
  salt
  1/4  cup oil
  1  tablespoon ginger root -- chopped
  1  serrano chile -- coarsely sliced
  6  cloves garlic -- chopped
 12  curry leaves
  2  cups chopped red onions
  1 tablespoon butter
  1  tablespoon cilantro leaves

This hash is delicious with lime juice squeezed on as you eat.
Place shark in Dutch oven or large skillet.  Add water just to
cover, 1/2 teaspoon turmeric and salt to taste.  Bring to a boil,
reduce heat and simmer until fish is cooked through, about 10
minutes.  Drain shark and cool.  Cut or shred into small pieces, like
hash.
Heat oil in wok or skillet.  Add ginger, chile, garlic, curry
leaves, onions and rounded 1/4 teaspoon turmeric.  Cook and stir until
onions are tender.  Add fish and cook and stir until heated through.
Add salt to taste if needed. Stir in butter.  Top with cilantro
leaves.
Each makes 4 to 6 servings.  Each of 6 servings contains about 405
calories; 231 mg sodium; 95 mg cholesterol; 24 grams fat; 9 grams
carbohydrates; 39 grams protein; 0.68 gram fiber.

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NOTES : Mary George is the cook to Geetha Shashidharan, the hostess
featured in the cover story about Indian food published in the Los
Angeles Times, 30 May 1996.

Source:

rec.food.cooking, rec.food.recipes