Goan Style Tallyanche Hooman (Sardine Curry)
This tangy and flavorful Goan-style Sardine curry, known as Tallyanche Hooman, is made with a rich, aromatic coconut paste infused with spices. The combination of fresh sardines, turmeric, kokum, and Sichuan peppercorns gives it a unique Goan touch. It’s the perfect accompaniment to steaming rice and is a staple in Goan Saraswat Brahmin households.
Course: Lunch
Cuisine: Goan Recipes
Diet: High-Protein, Non-Vegetarian
Ingredients:
- 12 Sardine fish, nicely cleaned
- 1-1/2 cup Fresh coconut, grated (or dry coconut)
- 12 Byadagi dried chillies
- 2 teaspoons Turmeric powder (Haldi)
- 1 cup Water
- 10 Kokum (Malabar Tamarind)
- 15 Sichuan peppercorns
- Salt, to taste
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6
Instructions:
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Prepare the Sardines: Clean the sardines thoroughly. Remove the insides, cut off the tail, and wash them several times. Apply salt and 1 teaspoon of turmeric powder to the fish and set aside for about 20 minutes.
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Grind the Coconut Paste: In a blender or food processor, grind the grated fresh coconut along with the dried red chilies and 1 teaspoon of turmeric powder, adding 1 cup of water to form a smooth paste.
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Cook the Curry: In a medium saucepan, heat the coconut paste on high heat until it comes to a full boil. Once boiling, add the sardines to the pot. Stir gently, and allow the fish to cook on medium heat for about 5 minutes.
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Add the Spices: While the fish is cooking, crush the Sichuan peppercorns (also called Tefla) slightly in a mortar and pestle to release their flavor. Add the crushed peppercorns and the kokum (Malabar tamarind) to the curry. Lower the heat and let the curry cook for another 5 minutes. For extra heat, you can add 2 slit green chilies at this stage.
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Finish and Serve: Once the curry is cooked, remove from heat and serve immediately.
Enjoy Goan Style Tallyanche Hooman with Mooga Gathi (Goan lentil curry) and Steamed Rice for a perfect weekday lunch.
This dish is an excellent source of protein and brings the flavors of Goan cuisine to your table, combining the richness of coconut with the tangy zest of kokum and the warmth of Sichuan peppercorns.
