Fish Sukka Recipe – Fish with Spicy Masala Filling
Fish Sukka is a flavorful and aromatic Indian appetizer made with fish cooked in a rich, spicy masala filling. This dish is not only a treat for your taste buds but also a great option for a high-protein meal, especially for seafood lovers. The combination of fragrant roasted spices, coconut, and the tanginess from lime juice creates a dish full of layers of flavors that will leave you craving more. Let’s dive into how to prepare this delightful Fish Sukka, perfect for your next gathering or meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish (Pompano preferred) | 2 whole fish |
| Ginger Garlic Paste | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 tablespoon |
| Sunflower Oil | 1 tablespoon |
| Fresh Coriander (Dhania) Leaves | Small bunch |
| Lemon Juice | 2 teaspoons |
| Green Chillies (slit vertically) | 4 |
| Salt | To taste |
| 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 |
| Desiccated Coconut | 1/2 cup |
| Onion (finely chopped) | 1 medium |
| Red Chilli Powder (for masala) | 1 tablespoon |
Preparation Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Cuisine
Indian
Course
Appetizer
Diet
High Protein, Non-Vegetarian
Instructions
-
Prepare the Fish:
- Start by cutting the fish (preferably pompano) into thin slices. Discard the bones, head, and organs, keeping only the fleshy parts of the fish. Wash the fish slices thoroughly and apply a little salt to season.
-
Marinate the Fish:
- In a large bowl, combine the fish slices with turmeric powder, red chili powder, ginger garlic paste, and lemon juice. Mix well to coat the fish evenly with the marinade. Set aside for about 10 minutes, allowing the flavors to infuse.
-
Prepare the Sukka Masala:
-
While the fish marinates, begin preparing the masala. In a shallow frying pan, dry roast the following spices on medium heat: coriander seeds, cloves, black peppercorns, black cardamom, and cinnamon stick. Roast them until they become aromatic, about 2-3 minutes.
-
Once the spices are roasted, create space in the pan and add the poppy seeds. Roast the poppy seeds until they slightly change color. Turn off the heat and let the spices cool.
-
-
Grind the Masala:
- Transfer the roasted spices and desiccated coconut to a mixer grinder. Add a tablespoon of red chili powder and a small amount of water (around 1/4 cup). Grind everything into a smooth, thick paste. Set aside.
-
Cook the Sukka Masala:
-
Heat sunflower oil in a kadai (or a deep frying pan). Add the slit green chilies and chopped onions. Fry on medium-high heat until the onions turn light brown and soft.
-
Add the prepared coconut-spice paste to the pan and sauté for 5-6 minutes, or until the masala begins to thicken and dry out a little.
-
-
Add the Fish:
- Season the masala with salt to taste, then stir in half of the chopped coriander leaves. Gently add the marinated fish slices to the pan, mixing them carefully so as not to break the delicate fish. If the masala is too dry, add a little water (1-2 tablespoons) to help the fish cook.
-
Cook the Fish:
- Cover the kadai and cook the fish on medium heat for 10 minutes. During this time, occasionally shake the pan gently to mix the fish with the masala, ensuring the fish is well-coated. Be careful not to stir too aggressively, as fish tends to break easily, especially with smaller bones.
-
Final Touches:
- After about 10 minutes, check if the fish is cooked by gently poking it with a toothpick. If the fish flakes easily, it’s ready. Sprinkle the remaining coriander leaves over the fish before removing the kadai from the heat.
Serving Suggestions
Fish Sukka makes a perfect appetizer or starter for any meal. It pairs beautifully with a variety of side dishes, such as:
- Lahsuni Dal Tadka (Moong Dal with Pumpkin) – A flavorful lentil dish that complements the spice of the fish.
- Steamed Rice or Phulka – Simple and soft rice or flatbreads to soak up the rich masala.
- Yakhni Pulao with Chicken – A fragrant, aromatic rice dish that goes wonderfully with the fish.
- Masala Chaas (Indian Spiced Buttermilk) – A cooling, spiced buttermilk drink that balances the heat of the dish.
Enjoy your Fish Sukka as part of a well-rounded Indian meal or as a standalone appetizer for your next get-together!
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 250 kcal |
| Protein | 30g |
| Carbohydrates | 5g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 350mg |
This Fish Sukka recipe combines the best of Indian spices and cooking techniques to deliver a flavorful seafood dish that’s sure to impress your guests. The step-by-step instructions make it easy to follow, ensuring a delicious outcome every time. Whether you’re serving it as part of a larger meal or as a standalone snack, this dish brings the heat, flavor, and protein all in one!
