FISH SUKKE

This is a recipe that my father prepares with a smile on his face as it is his favorite. Recently when he visited us, I asked him the recipe, participated in a cookery competition and won a prize....so here it goes

Ingredients
Mackerel (bangda) 4 medium cut into 2 pieces (any fish can be used)
Teppal (sichuan pepper) 15-20 soaked in water
Ground masala:
Red chillies 20 (soaked in water)

Turmeric leaves medium size as needed (if fresh ones are not available, use dried ones after soaking in water)

Haldi 1 tsp
Tamarind pulp 1/2 cup
Garlic 5-6 cloves
Ginger 1 inch piece
Salt to taste
Coconut (optional) 2 tbsp

Method
Clean & wash the fish.
Grind the masala to a fine paste adding water. Apply it to the fish.
Take a thick bottom kadai. Sprinkle some water. Now spread turmeric leaves one by one so as to cover the whole kadai. Put the fish with the masala in the middle. Spread teppal all around. Add 1/2 cup water. Again cover the masala with turmeric leaves fully. Put a lid tightly.
Cook this on a low flame for 1/2 hour.

It tastes best the next day as the fish takes in all the flavor from the turmeric leaves. It can be kept for a week, but if coconut is added to the ground masala then just 2 days.