Fish Sukka Recipe
Fish sukka is a flavorful coastal fish dish made with fresh fish, coconut, onions, and spices. Unlike a regular fish curry, it is a dry or semi-dry dish where the masala coats the fish beautifully. This easy fish recipe takes about 30 minutes and tastes great as a quick side dish with rice, chapati, or bhakri.
Servings: 6 people
Calories: 293kcal
Equipment
- 1 heavy-bottomed pan/skillet
Ingredients
- 50 small Sardine (Tarle) fish
- Salt to taste
- 1.5 cups of coconut
- 1 tablespoon red chili powder (add as per taste)
- ½ teaspoon turmeric
- ½ onion sliced
- 6 garlic cloves
- 1- inch ginger
- 8-10 tirphal (also known as teppal)
- 5 Kokum petals
- 2 green chilies
- coriander leaves to garnish
Instructions
- Clean the fish and marinate it with salt. Keep it aside while you prepare the masala.
- In a mixer jar, add coconut, red chili powder, turmeric powder, onion, ginger, garlic, and water. Grind to a slightly coarse, thick paste.
- Add the tirphal and pulse for about 10 seconds to release its flavors. Do not grind it completely, as a quick pulse is enough to release its aroma. If you are a beginner, lightly crush the tirphal using a mortar and pestle and add it directly to the masala.
- Transfer the ground masala to a pan. Rinse the mixer jar with a little water and add it to the pan.
- Add salt, kokum, and green chilies. Mix well and cook over medium heat until the masala comes to a boil.
- Add the fish and gently mix.
- Cover and cook for 2 minutes, or until the fish is just cooked through.
- Sardines cook quickly, so avoid overcooking and stirring too much, as the fish is delicate and can break apart easily. Garnish with fresh coriander leaves and serve hot.
Video
Notes
- Do not stir too much: Once you add the fish, gently mix it once to coat it with the masala. Avoid overcooking or stirring too much, as the fish can break apart easily.
- Use a little water: Add just enough water to grind the masala into a thick paste. Too much water will make the dish more like a curry than a fish sukka.
- Adjust the consistency: I prefer my fish sukka semi-dry with a little masala coating the fish. Cook the masala until fairly dry before adding the fish.
- Do not grind the tirphal completely: Pulse it briefly or lightly crush it in a mortar and pestle before adding. Grinding it into a fine paste can make the flavor too strong.
- Use fresh fish: Fresh sardines give the best flavor and texture. If using frozen fish, thaw it completely and pat it dry before cooking.
Nutrition
Calories: 293kcal | Carbohydrates: 6g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 771mg | Potassium: 519mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 393mg | Iron: 4mg