Fish Sukka / Fish in Dry Gravy contains spices giving it a special aroma and goes well with rice. You can even enjoy it as an appetizer.
Sukka is a dry dish with little gravy containing spices giving it a special aroma and goes well with rice. You can even enjoy it as an appetizer.
All these years, I have been preparing Chicken sukka, and never thought of giving a try with fish. When it comes to fish, most of the time, I go for Goan dishes like curry or fish fry. Many times I alter my recipes, by adding different seasoning and spices. Being a pure Goan, Seafood is one of the top most item in my daily menu . Though we don’t get that pure and authentic Goan Fish taste here in USA, I try my best to give most of my seafood recipes a Goan flavor and touch . I always try to get some lunch and dinner ideas and come up with my own recipe.
In fish sukka, I have used 2 big yellow pompano( you can use any kind of fish or even prawns). I didn’t use the heads. Fish is cut into thin slices , washed and applied with little salt. They are then marinated with ginger garlic paste and then cooked in the gravy prepared out of coconut and spices.
Preparation Time: 15 Minutes(Excluding cleaning of fish)
Cooking Time: 20 Minutes
- 2 Big pompano fish (Or any fish)
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Turmeric Powder
- 1 Tablespoon Red Chili powder
- 1 Tablespoon oil
- 1 Bunch of Coriander leaves/Cilantro(Chopped fine)
- 2 Teaspoons lime juice
- 4-5 Green Chilies (Slit vertically)
- Salt to taste
- 1 Tablespoon Coriander Seeds
- 2-3 Cloves
- 5-6 Black Pepper corns
- 1 Black Cardamom
- 2 Inch cinnamon stick
- 2 Tablespoons Khuskhus/Poppy Seeds
Ingredients for the paste:
- 1/2 Cup Dry desiccated Coconut or Fresh grated Coconut
- 1 Tablespoon red chili powder
- 1 Medium size onion(Chopped fine)
- little water
Cut fish into thin slices. Throw everything out from inside, wash well and apply some salt. I haven’t used the heads, but you can use them if you wish.
Marinate fish with 1 tablespoon chili powder, turmeric powder, ginger garlic paste and 1 teaspoon lime juice. Mix and keep aside for 10 minutes.
Till the fish gets marinated, lets prepare the gravy.
Dry roast all the spices mentioned except poppy seeds on a skillet . Roast them on medium heat until fragrant.
Make some room in the center of skillet by pushing the roasted spices aside. Add poppy seeds in the center and roast till they change color slightly.
Add the roasted spices along with desiccated coconut in a mixer grinder. Add a tablespoon of red chili powder and using very little water( I used 1/4th cup) grind it to smooth paste. Remove and keep aside.
Heat a tablespoon oil in a big saucepan and add slit green chilies and chopped onion. Fry on medium high heat till onion changes color to light brown.
Pour in the prepared coconut paste and saute it for 5-6 minutes.
Add some salt and half of the chopped coriander leaves. Mix well.
Stir in the marinated fish . If the gravy is too dry, add one or two tablespoons of water.
Add a teaspoon of lime juice. 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. Gently stir in between , or you can just shake the saucepan in order for fish to get mixed up well with the gravy.
Check if the fish is done with toothpick. Sprinkle the remaining chopped coriander leaves and remove from heat.
Serve with hot rice or you can serve it as an appetizer.
Look for more seafood recipes right here in Seafood recipes here..
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