Tallyanche Suke Recipe (Sardine Dry): A Traditional Goan Delight

Welcome to the world of Goan cuisine, where the flavors of the coast meet traditional Indian spices to create unforgettable culinary experiences! Tallyanche Suke, or Dry Sardine Curry, is an authentic Goan recipe that showcases the simplicity and charm of coastal cooking. Sardines, known as Talle in Goa, are a rich source of omega-3 fatty acids and essential nutrients, making this dish not only delectable but also incredibly healthy. This high-protein, non-vegetarian dish is perfect for lunch and pairs beautifully with Goan staples like steamed rice and Chana Ros.

Recipe Overview

Cuisine: Goan
Course: Lunch
Diet: High Protein, Non-Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Ingredient	Quantity
Sardine Fish	10 pieces
Salt	As required
Ginger	1 inch
Sichuan Peppercorns	10
Turmeric Powder (Haldi)	1 teaspoon
Red Chili Powder	1 teaspoon
Green Chilies (slit)	2
Kokum (Malabar Tamarind)	5
Dry Coconut (Kopra) or Fresh Coconut	Handful or grated
Water	1/4 cup

Nutritional Information (Per Serving)

Nutrient	Approx. Value
Calories	180 kcal
Protein	22 g
Fat	8 g
Carbohydrates	4 g
Fiber	2 g
Sodium	500 mg
Omega-3 Fatty Acids	High

Instructions

Step 1: Prepare the Sardines

Start by cleaning the sardines. Remove the head and tail of each fish and discard them.
Carefully open the belly of the sardines, remove the inner contents, and wash thoroughly. Repeat the washing process three to four times with fresh water to ensure the fish is clean.
Sprinkle 1 teaspoon of salt over the cleaned sardines, mix gently, and set them aside for 10 minutes to allow the flavors to seep in.

Step 2: Crush the Aromatics

Using a mortar and pestle, lightly crush the ginger and Sichuan peppercorns. This step helps release their flavors without turning them into a fine powder.
Set the crushed aromatics aside.

Step 3: Cook the Sardines

In a medium-sized saucepan, arrange the sardines in a single layer.
Add the turmeric powder, red chili powder, crushed ginger, slit green chilies, and grated coconut (or dry coconut).
Pour in 1/4 cup of water, ensuring the sardines are evenly coated with the spices.
Cover the saucepan with a lid and cook over medium heat for 10 minutes.

Step 4: Final Touches

After 10 minutes, uncover the saucepan and check if the sardines are cooked. You can use a toothpick to pierce through the fish; it should slide in easily.
Once the sardines are fully cooked, turn off the heat. Add the dry kokum, crushed Sichuan peppercorns, and adjust the salt as needed.
To mix, gently shake the saucepan instead of using a spoon or spatula. This helps maintain the integrity of the delicate sardines and prevents the fish bones from scattering into the dish.

Serving Suggestions

Serve Tallyanche Suke as a flavorful side dish alongside Goan Chana Ros and Steamed Rice for an authentic Goan meal. This dish also pairs wonderfully with freshly made chapatis or a light salad for a balanced lunch.

Tips for Success

Freshness is Key: Always use fresh sardines for the best flavor.
Avoid Overmixing: To keep the fish intact, avoid vigorous stirring. Gently shake the pan instead.
Coconut Options: Freshly grated coconut enhances the dish’s flavor, but dry coconut (kopra) works well if fresh coconut is unavailable.
Spice Level: Adjust the chili powder and green chilies according to your spice preference.

Why You’ll Love This Recipe

Health Benefits: Sardines are rich in omega-3 fatty acids, making this dish heart-healthy and nutritious.
Easy to Make: With minimal prep time and a straightforward cooking process, this recipe is perfect for busy weekdays.
Authentic Goan Flavor: The use of kokum, Sichuan peppercorns, and fresh coconut gives this dish its signature coastal taste.

Enjoy the authentic flavors of Goa with this delightful Tallyanche Suke recipe. It’s a dish that brings together health, tradition, and taste in every bite!