Tangy and flavorful Tallyanche hooman or Sardine curry prepared using grated coconut paste infused with spices goes well with hot and steamy rice.
As they say , Goa is famous for its beaches and food. Nobody can ever beat the taste of authentic Goan food. Although it is a very small state in India, the taste and flavor varies . The people from north have their own way to prepare something then the people from the South. My christian friends have their own unique recipes. Many dishes from christian cuisine are similar to Portuguese cuisine or few are variants, as Goa was ruled over by Portuguese for almost four hundred years. They incorporate beef and pork along with Chicken and fish. The Hindu cuisine have their own taste omitting beef and pork.
Coconut plays a very important role in Goan cuisine. We use it for almost all the recipes. Lately I try to use it in moderation because of high cholesterol levels. But if you use fresh coconut in vegetables or curries, it just doubles the taste. My mother in law says adding freshly grated coconut in dishes, enhances the flavors and its true. Other then coconut, we love fish. The food is just incomplete without fish.
The other day, we got these fresh Talle (Sardines) in Asian market and I was so tempted to prepare my favorite Goan style hooman(curry). My grandfather taught me this curry when I was in my teens. I am a hardcore seafood eater and can prepare almost any recipe using seafood.
For Sardine curry, make sure you have fresh fish. Tefla or Tirfala enhances the richness and gives a peculiar flavor to this curry. Not to mention, kokum also called Garcenia indica gives it a tangy taste.
Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
Serves : 5 People
- 10-12 Medium size Sardines(Talle) , nicely cleaned
- 1 1/2 Cup Freshly grated or dry coconut
- 12-15 Byadgi Red Chilies
- 2 Teaspoons turmeric Powder
- 1 Cup water
- 12-15 Byadgi Red Chilies
- 10-15 Kokum
- 20-25 Tefla/ Sichuan Pepper
- Salt to taste
Clean Sardines well. Remove and discards everything from insides. Cut off the tail and wash them several times .
Apply some salt , a teaspoon of turmeric powder and keep aside for about 20 minutes .
Grind together grated coconut, red chilies and a teaspoon of turmeric powder using a cup of water. Make a smooth paste.
Add the prepared paste in a medium saucepan kept on high heat and let it come to complete boil.
Add sardines. Mix and let them cook on medium heat for about 5 minutes.
While the fish is cooking, Crush sichuan pepper or Tefla slightly in a mortar pestle just to release the flavors .
Now keep the heat on low and add crushed sichuan pepper along with kokum and let the curry cook for 5 more minutes. You can also add 2-3 slit green chilies at this point.
Remove from heat and enjoy with hot steamy rice..