Fish Sukka | How to make Fish Sukka

By Pooja Nadkarni  |  3rd Feb 2017  |  
4 from 1 review Rate It!
  • Fish Sukka, How to make Fish Sukka
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About Fish Sukka Recipe

Fish Sukka or fish prepared in dry gravy is one of the best appetizers served for small get togethers or parties. Fish is cooked in the aromatic coconut gravy giving it a unique flavor and textrue.

Fish Sukka is delicious and authentic dish. Fish Sukka by Pooja Nadkarni is a great option when you want something interesting to eat at home. Restaurant style Fish Sukka is liked by most people . The preparation time of this recipe is 15 minutes and it takes 20 minutes to cook it properly. Fish Sukka is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Fish Sukka. Fish Sukka is an amazing dish which is perfectly appropriate for any occasion. Fish Sukka is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Fish Sukka at your home.

Fish Sukka

Ingredients to make Fish Sukka

  • Pompano fish (Pomfret) 2
  • ginger garlic paste 1 tablespoon
  • turmeric powder 1 teaspoon
  • Red chili powder 1 tablespoon
  • olive oil 1 tablespoon
  • coriander leaves 1 bunch
  • lime juice 2 Teaspoons
  • Green Chilies (Slit vertically) 4-5
  • coriander seeds 1 Tablespoon
  • cloves 2-3
  • Black pepper corns 5-6
  • Black cardamom 1
  • cinnamon stick 2 Inch
  • Khuskhus/poppy seeds 2 Tablespoons
  • Dry Desiccated coconut or Fresh grated coconut 1/2 Cup Dry
  • Red chili powder 1 Tablespoon
  • Medium size onion(Chopped fine) 1
  • Little water
  • salt to taste

How to make Fish Sukka

  1. 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.
  2. Marinate fish with 1 tablespoon chili powder, turmeric powder, ginger garlic paste and 1 teaspoon lime juice. Mix and keep aside for 10 minutes.
  3. Dry roast all the spices mentioned except poppy seeds on a skillet . Roast them on medium heat until fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. Pour in the prepared coconut paste and saute it for 5-6 minutes.
  8. 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.
  9. Add a teaspoon of lime juice. Cover and let it cook on medium heat for about 10 minutes.
  10. 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
  11. Check if the fish is done with toothpick. Sprinkle the remaining chopped coriander leaves and remove from heat.
  12. Serve with hot rice or you can serve it as an appetizer.

Reviews for Fish Sukka (1)

Preeti Gurung2 years ago

This looks so amazing!

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