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Traditional Treat - Sukka Machhi (Fish Gravy) & Pitthe (Horse gram curry) with Steam Rice
Pitthe with spicy fish is simply heavenly. The spicy tangy fish complements the smooth pitthe with it's nutty and earthy flavour. This is one traditional dish that I enjoy so much that it is difficult to express my feeling as I take a morsel of steamed rice and pitthe with a wee bit of fish immersed in the tangy masala. Maybe it's a cultivated taste, since horse gram (kulith) is not such a popular lentil. This is straight from my mother's kitchen. She made this on a weekend and it was one of the best meal I had.  Sukka Machchi (Dry Fish Gravy) The kokum, a sweet tangy fruit combined with the fish masala gives this fish gravy it's rather different and tasty flavour. You eat each bite of the fish with the masala to savour it.  5-6 pieces surmai 1/2 lemon 1/2 tsp turmeric 1 small onion 5-6 garlic 1" ginger 1 1/2 tsp fish masala 5-6 kokum pieces (can be substituted with lemon juice) 2 tbsp peanut oil 5-6 curry leaves 1/4 tsp mustard seeds 1/2 large tomato chopped fine 1/4 cup chopped coriander Fish Masala Dry roast and grind 100 gram red bedgi chilli, 50 gms coriander seeds, 25 gms cummin seeds and 15 gms fennel seeds.  Method Marinate the fish in lemon, salt and turmeric for about an hour. Grind the onion, garlic and ginger in the mixer. In a frying pan, heat the oil and add the mustard seeds and curry leaves. When it start spluttering add ground onion, fish masala, kokum and tomato. Fry for a minute and slide in the fish pieces and ensure that the fish is covered with the gravy. Cover and cook on a slow flame until the fish has cooked. Turn over the fish occasionally. When cooked, add coriander and serve hot with the pitthi and rice. This goes well with khichdi or as a side dish too. Pitthi The brown color of pitthi can look rather unappetizing but it's rather earthy and tangy flavour makes it appealing. Pitthi flour is ground horse gram and it is commonly used in Konkan region of Maharashtra. Pitthi is a staple food in that region, very easy to make. Pitthi flour is available easy in supermarkets and speciality stores in Mumbai. It is available plain or with masalas that makes it a really scrumptious treat.  1/2 cup pitthi flour (horse gram/ kulith flour) 1 cup coconut juice 1 large onion chopped neatly but not thin. 1/2 tsp chilli powder 1/4 tsp turmeric 1 tsp grated garlic 1/3 cup chopped coriander 4-5 kokum (can be substituted with lemon juice) 2-3 cups water 2 tbsp groundnut/ vegetable oil Method Mix the pitthi and coconut juice until smooth and there are no lumps. Heat the oil in a deep vessel. Add the onions and fry them for about a minute on medium flame. Add the water, chilli powder, turmeric, garlic, salt, kokum and coriander. Bring it to boil, reduce the flame and allow it to simmer for about 5 minutes. Slowly pour the pitthi mix into the boiling spicy water. Keep stirring till it thickens and starts boiling. Add some water and simmer if it very thick. Remove from heat and serve on steamed rice.  related searches : Traditional
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