Fish Sukka Recipe - Fish With Spicy Masala Filling

Fish Sukka Recipe is a delicious and mouth watering marinated fish which is filled with dry spicy masala. You can make this as your party starters or as a side dish to your Non Vegetarian meals.

Pooja Nadkarni
Fish Sukka Recipe - Fish With Spicy Masala Filling
79 ratings.

Fish Sukka Recipe is a dish made with marinated Fish cooked in Spicy Masala Filling. Masala is made by combining spices in poppy seeds, coconut, onion, ginger and garlic.

Fish Sukka Recipe is served as a side dish along 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.

If you like this recipe, try more Fish Recipes such as:

  1. Spicy Chettinad Fish Fry Recipe
  2. Bengali Bhetki Begum Bahar Recipe (Spicy Fish Fillets Curry)
  3. Patra Ni Machi Recipe (Fish Cooked In Banana Leaf)
  4. Meen Varuthathu Recipe | Kerala Style Fish Fry

Cuisine: Indian
Course: Appetizer
Diet: High Protein Non Vegetarian
Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 2 Fish , pompano (preferred)
  • 1 tablespoon Ginger Garlic Paste
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 Tablespoon Red chilli powder
  • 1 Tablespoon Cooking oil
  • Coriander (Dhania) Leaves , small bunch, chopped
  • 2 teaspoon Lemon juice
  • 4 Green Chillies , Slit vertically
  • Salt , to taste
  • Whole spices
  • 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
  • Ingredients for the paste:
  • 1/2 Cup Dessicated Coconut Powder
  • 1 Tablespoon Red chilli powder
  • 1 Onion , finely chopped

How to make Fish Sukka Recipe - Fish With Spicy Masala Filling

  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. Wash well and apply some salt. (I haven't used the heads, but you can use them if you wish)

  3. Marinate fish with red chilli powder, turmeric powder, ginger garlic paste and lime juice, in a big bowl. Mix and keep aside for 10 minutes.

  4. Till the fish gets marinated, let us prepare the sukka gravy. 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. Roast them on medium heat until fragrant.

  5. Make some room in the center of the pan by pushing the roasted spices aside.

  6. Add poppy seeds in the center and roast till they change color slightly. Switch off and let cool.

  7. Add the roasted spices along with desiccated coconut in a mixer grinder.

  8. Add a tablespoon of red chilli powder and using very little water ( I used 1/4th cup) grind it to a smooth paste. Keep aside.

  9. Heat a tablespoon oil in a kadai and add slit green chilies and chopped onion.

  10. Fry on medium high heat till onion changes its colour to light brown. Pour in the prepared coconut paste and saute it for 5-6 minutes or till the sukka gravy is dried.

  11. Add some salt and half of the chopped coriander leaves. Mix well and stir in the marinated fish .

  12. If the gravy is too dry, add one or two tablespoons of water. Add a teaspoon of lime juice.

  13. Cover and let it cook on medium heat for about 10 minutes. Check in between. Do not mix fish too much, because unlike chicken, fish tend to break easily, releasing fish bones inside the dish.

  14. Gently stir in between or you can just shake the kadai in order for fish to get mixed up well with the gravy.

  15. Check if the fish is done with a toothpick.Sprinkle the remaining chopped coriander leaves and remove from  heat.

  16. 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.

Pooja Nadkarni

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Last Modified On Tuesday, 11 September 2018 13:07
     
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