Fish Sukka (Fish With Spicy Masala Filling)

Name: Fish Sukka (Fish With Spicy Masala Filling)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 pieces Pompano (2 Fish pompano (preferred)); 1 tbsp Ginger Garlic Paste (1 tablespoon Ginger Garlic Paste); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 2 tbsp Red Chili Powder (1 tablespoon Red Chilli powder + 1 tablespoon Red Chilli powder); 1 tbsp Vegetable Oil (1 tablespoon Oil); 0 pieces Cilantro (Coriander (Dhania) Leaves small bunch, chopped); 2 tsp Lemon Juice (2 teaspoon Lemon juice); 4 pieces Green Chili (4 Green Chillies Slit vertically); 0 pieces Table Salt (Salt to taste); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 3 pieces Cloves (3 Cloves (Laung)); 5 pieces Black Peppercorns (5 Whole Black Peppercorns); 2 pieces Cinnamon Stick (2 inch Cinnamon Stick (Dalchini)); 2 tbsp Poppy Seeds (2 tablespoons Poppy seeds); ½ cup Coconut (1/2 cup Dessicated Coconut); 1 piece Yellow Onion (1 Onion finely chopped)

Pompano fish marinated and cooked in a spicy masala paste made from roasted spices, desiccated coconut, and onion, resulting in a dry, flavorful Indian coastal dish.

35 minIndian

Servings4

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Pescatarian
Halal

Ingredients

For 4 servings

Pompano2 pieces · 2 Fish pompano (preferred)
Ginger Garlic Paste1 tbsp · 1 tablespoon Ginger Garlic Paste
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Red Chili Powder2 tbsp · 1 tablespoon Red Chilli powder + 1 tablespoon Red Chilli powder
Vegetable Oil1 tbsp · 1 tablespoon Oil
Cilantro0 pieces · Coriander (Dhania) Leaves small bunch, chopped
Lemon Juice2 tsp · 2 teaspoon Lemon juice
Green Chili4 pieces · 4 Green Chillies Slit vertically
Table Salt0 pieces · Salt to taste
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Cloves3 pieces · 3 Cloves (Laung)
Black Peppercorns5 pieces · 5 Whole Black Peppercorns
Cinnamon Stick2 pieces · 2 inch Cinnamon Stick (Dalchini)
Poppy Seeds2 tbsp · 2 tablespoons Poppy seeds
Coconut½ cup · 1/2 cup Dessicated Coconut
Yellow Onion1 piece · 1 Onion finely chopped

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Steps

1Cut the pompano fish into thin slices. Keep only the flesh and discard bones and organs. Wash well and apply some salt.
2Marinate the fish with red chilli powder, turmeric powder, ginger garlic paste, and lemon juice in a big bowl. Mix and keep aside for 10 minutes.
3Prepare the sukka gravy. In a shallow fry pan, dry roast all the spices mentioned including coriander seeds, cloves, whole black peppercorns, and cinnamon stick except poppy seeds. Roast them on medium heat until fragrant.
4Make some room in the center of the pan by pushing the roasted spices aside. Add poppy seeds in the center and roast till they change color slightly. Switch off and let cool.
5Add the roasted spices along with desiccated coconut in a mixer grinder. Add a tablespoon of red chilli powder and using very little water (1/4 cup) grind it to a smooth paste. Keep aside.
6Heat a tablespoon of oil in a kadai and add slit green chillies and chopped onion. Fry on medium high heat till onion changes its colour to light brown.
7Pour in the prepared coconut paste and saute it for 5-6 minutes or till the sukka gravy is dried.
8Add some salt and half of the chopped coriander leaves. Mix well and stir in the marinated fish.
9If the gravy is too dry, add one or two tablespoons of water. Add a teaspoon of lemon juice.
10Cover and let it cook on medium heat for about 10 minutes. Check in between. Do not mix fish too much, because fish tend to break easily.
11Gently stir in between or you can just shake the kadai in order for fish to get mixed up well with the gravy.
12Check if the fish is done with a toothpick. Sprinkle the remaining chopped coriander leaves and remove from heat.