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23rd September 2019

Maharashtrian Shark Fish Sukka

Maharashtrian Shark Fish Sukka

As a growing catholic Goan child, I only knew of the shark being prepared as an Ambot Tik. As I grew into a woman, I learnt many more ways in which the shark could be prepared. Here is a recipe of a shark fish preparation passed on from a Maharashtrian to a Mangalorean to a Goan by word of mouth – the Maharashtrian Shark Fish Sukka.

Serves: A Family of Four

Prep. Time: 10 Mins. + 30 Mins. (marination)

Cooking Time: 25 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml]

  • Shark fish (skinned and cut into pieces) – 600 gms.
  • Onion (sliced) – 3 big
  • Coconut (freshly grated) – ¼ cup
  • Green Corriander Leaves (chopped) – 2 to 3 tbsp.
  • Malvani / East Indian Bottle / Xacuti Masala – 1 ½ to 2 tbsp.
  • Tamarind (soaked in ½ cup warm water) – 1 medium lime sized ball
  • Oil – 3 tbsp.
  • Salt – 1 ½ tsp. or to taste

Step 1:     Wash the fish pieces and drain well. Apply 1 ½ tsp. salt to the fish and keep aside for 20 to 30 minutes.

Making of Maharashtrian Shark Fish Sukka

Step 2:     Take a deep non-stick pan. And add the sliced onion and sauté on the dry pan for 3 to 4 minutes on low heat. Then add the oil and continue frying till the onion is light golden. [sautéing the onions on a dry pan helps reduce the extra moisture quicker, thereby toasting the onion, adding flavour and helping the onion turn brown quickly]

Step 3:     Add the fish and sauté for 2 minutes and then add the powder masala and mix well. Pulp and strain the tamarind into the pan and add ½ cup warm water. Cover and cook on medium heat for 5 minutes.

Making of Maharashtrian Shark Fish Sukka

Step 4:     Toss in the grated coconut, mix lightly and cook covered for a further 6 to 8 minutes till the fish is cooked. Switch off the heat, sprinkle the corriander and keep covered for another five minutes before serving.

Making of Maharashtrian Shark Fish Sukka
Making of Maharashtrian Shark Fish Sukka

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