Fish Sukka Recipe – Fish with Spicy Masala Filling
Cuisine: Indian
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Description:
Fish Sukka is a flavorful Indian dish made by marinating fish and cooking it in a spicy masala filling. The masala combines poppy seeds, coconut, onion, ginger, and garlic with various aromatic spices to create a mouthwatering filling.
Ingredients:
- Fish (Pompano preferred): 2 pieces
- Ginger Garlic Paste: 1 tablespoon
- Turmeric Powder (Haldi): 1 teaspoon
- Red Chilli Powder: 1 tablespoon
- Oil: 1 tablespoon
- Coriander (Dhania) Leaves: Small bunch, chopped
- Lemon Juice: 2 teaspoons
- Green Chillies: 4, slit vertically
- Salt: To taste
Whole Spices:
- Coriander (Dhania) Seeds: 1 tablespoon
- Cloves (Laung): 3
- Whole Black Peppercorns: 5
- Black Cardamom (Badi Elaichi): 1
- Cinnamon Stick (Dalchini): 2-inch piece
- Poppy Seeds: 2 tablespoons
For the Paste:
- Dessicated Coconut: 1/2 cup
- Red Chilli Powder: 1 tablespoon
- Onion: 1, finely chopped
Preparation Time: 15 minutes
Cook Time: 20 minutes
Instructions:
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Prepare the Fish: Cut the fish into thin slices, removing bones and organs, and wash them well. Apply salt to the fish and set aside. (You can include the heads if desired.)
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Marinate the Fish: In a large bowl, mix the fish with red chilli powder, turmeric powder, ginger garlic paste, and lemon juice. Let it marinate for 10 minutes.
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Prepare the Sukka Gravy:
- In a shallow pan, dry roast the whole spices (coriander seeds, cloves, black peppercorns, black cardamom, and cinnamon stick) on medium heat until fragrant.
- Create space in the center of the pan and roast the poppy seeds until slightly browned. Turn off the heat and let it cool.
- Grind the roasted spices with dessicated coconut and red chilli powder in a mixer grinder, using a little water (about 1/4 cup), to form a smooth paste. Set aside.
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Make the Gravy:
- Heat oil in a kadai (wok) and add slit green chillies and chopped onions. Sauté on medium-high heat until the onions turn light brown.
- Add the prepared coconut paste and sauté for 5-6 minutes until the gravy thickens.
- Season with salt and half of the chopped coriander leaves. Stir well.
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Cook the Fish:
- Add the marinated fish to the gravy and gently stir to combine. If the gravy is too dry, add 1-2 tablespoons of water.
- Squeeze in a teaspoon of lime juice and cover the pan. Cook on medium heat for about 10 minutes, checking occasionally.
- Avoid stirring the fish too much to prevent it from breaking. You can gently shake the kadai to mix the fish with the gravy.
- Check if the fish is done by inserting a toothpick. Once cooked, sprinkle the remaining coriander leaves.
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Serve:
Fish Sukka can be served as a delicious appetizer alongside Lahsuni Dal Tadka (Moong Dal with Pumpkin) and steamed rice or Phulka, or paired with Yakhni Pulao with Chicken and Masala Chaas (Indian Spiced Buttermilk) for a complete meal.
Enjoy your flavorful and spicy Fish Sukka!
