Fish Sukka Recipe - Fish With Spicy Masala Filling

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Preparation time

  • Total: Approximately 35 minutes
  • Preparation: 15 minutes
  • Cooking: 20 minutes

Ingredients

  • 2 Fish - pompano (preferred)
  • 1 tablespoon Ginger Garlic Paste
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 Tablespoon Red Chilli powder
  • 1 Tablespoon Sunflower Oil
  • Coriander (Dhania) Leaves - small bunch
  • 2 teaspoon Lemon juice
  • 4 Green Chillies - Slit vertically
  • Salt - to taste
  • 1 tablespoon Coriander (Dhania) Seeds
  • 3 Cloves (Laung)
  • 5 Whole Black Peppercorns
  • 1 Black cardamom (Badi Elaichi)
  • 2 Inch Cinnamon Stick (Dalchini)
  • 2 Tablespoons Poppy seeds
  • 1/2 Cup Dessicated Coconut
  • 1 Tablespoon Red Chilli powder
  • 1 Onion - finely chopped

Instructions

  1. To begin making the Fish Sukka Recipe (Fish With Spicy Masala Filling), cut the fish into thin slices
  2. Keep only the flesh of the fish and discard bones and organs
  3. Wash well and apply some salt
  4. (I haven't used the heads, but you can use them if you wish)Marinate fish with red chilli powder, turmeric powder, ginger garlic paste and lime juice, in a big bowl
  5. Mix and keep aside for 10 minutes
  6. Till the fish gets marinated, let us prepare the sukka gravy
  7. In a shallow fry pan, dry roast all the spices mentioned including coriander seeds, cloves, whole black peppercorns, black cardamom, cinnamon stick except poppy seeds
  8. Roast them on medium heat until fragrant
  9. Make some room in the center of the pan by pushing the roasted spices aside
  10. Add poppy seeds in the center and roast till they change color slightly
  11. Switch off and let cool
  12. Add the roasted spices along with desiccated coconut in a mixer grinder
  13. Add a tablespoon of red chilli powder and using very little water ( I used 1/4th cup) grind it to a smooth paste
  14. Keep aside
  15. Heat a tablespoon oil in a kadai and add slit green chilies and chopped onion
  16. Fry on medium high heat till onion changes its colour to light brown
  17. Pour in the prepared coconut paste and saute it for 5-6 minutes or till the sukka gravy is dried
  18. Add some salt and half of the chopped coriander leaves
  19. Mix well and stir in the marinated fish
  20. If the gravy is too dry, add one or two tablespoons of water
  21. Add a teaspoon of lime juice
  22. Cover and let it cook on medium heat for about 10 minutes
  23. Check in between
  24. Do not mix fish too much, because unlike chicken, fish tend to break easily, releasing fish bones inside the dish
  25. Gently stir in between or you can just shake the kadai in order for fish to get mixed up well with the gravy
  26. Check if the fish is done with a toothpick
  27. Sprinkle the remaining chopped coriander leaves and remove from  heat
  28. Fish Sukka Recipe is served as an appetizer with Lahsuni Dal Tadka (Moong Dal with Pumpkin) and steamed rice or Phulka, or Yakhni Pulao With Chicken Recipe and Masala Chaas Recipe (Indian Spiced Buttermilk) for a complete meal

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Indian
  • Appetizer
  • High Protein Non Vegetarian
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