Name: Tallyanche Suke / Sardine Dry recipe by Pooja Nadkarni at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 10-12 Small Sardines; Handful of dry desiccated coconut or grated fresh coconut; 1 teaspoon red chili powder; 1 Teaspoon Haldi/Turmeric Powder; 10-12 Tefla/Sichuan Pepper; 1 inch piece Ginger; 2 Slit green chillies; 5-6 Dry Kokum; Salt

ABOUT Tallyanche Suke / Sardine Dry RECIPE

Sardines is one of the healthiest fish and can be consumed by almost everybody. We call them Talle in Goa (India). They have many health benefits like preventing heart diseases, certain types of cancers and also builds immune system. Also very good for the skin glow. Today, I am showing you a very popular Authentic Goan recipe called Tallyanche suke or sardine dry which is simple, best and quick fresh sardines recipe. In this recipe, make sure you use Tefla (Sichuan Pepper) for nice aroma and kokum for sour taste. Tefla (Sichuan Pepper) are small round spices used in Indian, Chinese and Nepali Cuisines. This dish goes as a side with fish curry rice for lunch or dinner.

Ingredients Serving: 3

10-12 Small Sardines
Handful of dry desiccated coconut or grated fresh coconut
1 teaspoon red chili powder
1 Teaspoon Haldi/Turmeric Powder
10-12 Tefla/Sichuan Pepper
1 inch piece Ginger
2 Slit green chillies
5-6 Dry Kokum
Salt

Instructions

Remove and throw away the head and tail of Sardines. Remove everything out from the belly, wash them thrice or four times using water.
Apply a teaspoon of salt and keep it aside for 10 minutes. In the meantime, Crush the garlic piece using mortar pestle and keep aside.
Also crush Sichuan Pepper for a few seconds to release the flavours. Don’t have to make powder of it. Just crush using mortar pestle for few seconds.
In a medium saucepan, drop in Sardines. Add turmeric powder, chili powder, crushed ginger and slit green chilies.
Add coconut and 1/4 Cup water and keep it on heat. Mix gently.
Cover and cook for 10 minutes on low heat.
Remove cover, and check if the fish is done using toothpick. Switch off the stove and add Salt, dry kokum and crushed Sichuan Pepper.
Mix by shaking the saucepan because at this point, sardines are cooked and delicate and if you mix with spoon or spatula too much, then they might release fish bones all over in the dish and mess it up.
Remove from heat and serve with fish curry rice as sides.

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