Tallyanche Suke is a very popular Goan recipe In this recipe, make sure you use Tefla seeds(Sichuan Pepper) for nice aroma .

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.

Sardines are small, oily fish and you can even get them in cans but it is always better to consume fresh ones rather then canned ones. This small and tasty fish is very popular in Goa and tastes delicious whatever dishes you prepare out of them. You can fry them , make fish curry or grill them. But 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. Refer to Sichuan Pepper wiki  for the information. This dish goes as a side with fish curry rice for lunch or dinner.

Make sure you buy small sardines for this recipe, because the bigger ones smell a lot. You can always fry the bigger sardines. Use lots of Turmeric powder to hide the smell.

If you are looking for fish recipe ideas, go for my fish recipes section. I have listed down all the healthy fish recipes and which are also easy to prepare .

Serves: 3

Preparation Time: 10 Minutes

Cooking Time : 10 Minutes

Ingredients:

• 10-12 Small Sardines
• Salt
• 1 Inch Piece Ginger
• 10-12 Tefla/  Sichuan Pepper
• 1 Teaspoon Haldi/Turmeric Powder
• 1 Teaspoon Red Chili Powder
• 2 Slit green chilis
• 5-6 Dry Kokum
• Handful  of dry desiccated coconut or grated fresh coconut

Method:

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 flavors. Don’t have to make powder of it. Just crush using mortar pastle 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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Want few more fish recipes? Go for Prawns Curry,Pan fried Oysters,Kanwanche Tonak(Oyster Curry),Tisryanche Suke(Clams dry),Bandyachi Uddamethi(Goan Mackerel Curry),Prawns or shrimp Vindaloo and many more.

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This recipe has also been published on Archana’s Kitchen and Betterbutter.in .Please check out my recipes there.