Fish sukka Recipe

Cooking Directions

• STEP 1.Clean and marinate the fish with turmeric, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the fish until crispy. Set aside.
• STEP 3.In the same pan, add mustard seeds, curry leaves, and chopped onions. Saute until onions turn golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the raw smell disappears.
• STEP 5.Add coconut paste, tamarind pulp, and salt. Mix well and cook for a few minutes.
• STEP 6.Add the fried fish to the masala and gently mix to coat the fish evenly.
• STEP 7.Cover and simmer for 5-7 minutes until the flavors are well absorbed.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Use fresh fish for the best flavor and texture.
• Adjust the spice levels according to your preference.
• You can add a squeeze of lemon juice for extra tanginess.
• For a richer taste, you can add a tablespoon of coconut milk to the gravy.

Storage and Serving

• Fish sukka is best enjoyed immediately after cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a pan or microwave before serving.