Sukkem

Just like fish curry, there is another fish preparation which we Goans prepare as side dishes. They are called sukkem. Sukkem translates to “dry”. Even though made with fish and with a curry paste, the paste is coarser, with no tempering usually and less gravy. It has a more intense flavor than the fish curry. It is usually a one pot dish where everything is thrown together and left to let it do its thing. It is served as a side to a Goan fish thali. 

P.S. Special thanks to Shalma Madkaikar for the picture. 

Prep Time: 25 minutes

Cook Time: 20 minutes

Serving: 10-15 people

The general process of making sukkem is:

• Grind all the ingredients for the paste together in a mixture, adding water as needed. Ensure that the paste is course and not watery.
• Add chopped onion and green chilies along with the ground masala to a sauce pain. Let the mixture come to a boil.
• Add the souring agent and salt.
• Add the cleaned fish pieces and cook till the fish is done.

Tips:

• Use around 1/2 kg fish for the following recipes.
• All fish is to be cleaned, washed, cut into small pieces and marinated with around 1 tablespoon of sea salt. 
• The dry red chilies should be medium spiced.
• Once the fish is added, the sukkem is not stirred to keep the fish intact.

Fish:  Bangde (Mackerel)/ Talle (Sardines)

Ingredients for the paste:

• 1/2 Coconut 
• 20 Dry red chilies
• 1 teaspoon Turmeric
• 1/2 teaspoon Black pepper corn
• 1 inch tamarind

Add the following to the pot along with the ground paste:

• 1 chopped medium sized onion
• 3 green chilies cut into medium sized pieces
• 2 inches of crushed ginger

Extra:

• 15 Tefla crushed lightly to bring out the aroma
• Salt to taste
• 10 kokum

Fish:  Velliyo/Khapiyo/Daryache karbat

Ingredients for the paste:

• 1/2 Coconut 
• 15 Dry red chilies
• 1 teaspoon Turmeric
• 1/2 teaspoon Black pepper corn

Add the following to the pot along with the ground paste:

• 1 chopped medium sized onion
• 3 green chilies cut into medium sized pieces

Extra:

• Salt to taste
• 5 kokum

Fish: Prawns/Clams

Ingredients:

• 2 medium sized onions chopped
• 3 green chilies cut into medium pieces
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• 1/4 cup freshly grated coconut
• 1 potato cut into medium sized pieces
• 3 kokum
• 1/4 cup coriander leaves
• 1/4  kg prawns or clams

Procedure:
Add everything in a pot with 3/4 cup of water and bring it to a boil until cooked.

Bangdyaachi Uddamethi

Roast in a tablespoon of oil and keep aside:

• 1 teaspoon urad dal
• 1 teaspoon rice
• 1/2 teaspoon fenugreek seeds
• 10 tefla (roast and keep separately from the above 3)

Ingredients for the paste:

Saute the following in 3 tablespoons of oil:

• 2 tablespoons of coriander seeds
• 1/2 teaspoon black pepper corn
• 10 Red chilies

Fry the above three, remove from the pan and keep it aside for blending. Continue frying the ingredients below:

• 1 large onion chopped (fry till it softens)
• 1/2 freshly grated coconut (fry until it begins to brown)
• 1 teaspoon Turmeric (add and saute just for a minute)

Add all the above ingredients to a mixer and make a coarse paste. Add the urad dal, rice and fenugreek seeds that you fried earlier in the paste and pulse it once.

For tempering:

• Add 1 tablespoon oil
• Once hot, add 1/2 teaspoon fenugreek seeds and 1 teaspoon urad dal.
• Add the masala, salt to taste and add 1/2 chopped onion. Bring it to a boil.
• Add tefla and 5 kokum pieces.
• Add the fish and cook till done.