Goan Tallyanche Suke (Sardine Dry) with Coconut & Spices

Tallyanche Suke Recipe (Goan Sardine Dry)

Tallyanche Suke is a delightful and flavorful Goan dish that features fresh sardines cooked with an aromatic blend of spices and coconut. Perfect as a side dish to accompany Goan Chana Ros and steamed rice, this recipe is a must-try for anyone looking to explore the bold and vibrant flavors of Goan cuisine.

Ingredients:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Cuisine: Goan

Course: Lunch

Diet: High Protein, Non-Vegetarian

Instructions:

1. Prepare the Sardines:

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   • Begin by removing the head and tail of the sardines, discarding them. Then, carefully clean the belly and wash the fish thoroughly, at least 3–4 times with fresh water. Once cleaned, apply a teaspoon of salt to the fish and let them rest for 10 minutes to marinate lightly.

2. Prepare the Spice Mix:

   • While the sardines rest, crush the ginger and keep it aside. Next, lightly crush the Sichuan peppercorns using a mortar and pestle. Do not grind it into a powder; simply crush it to release the flavors. Set aside.

3. Cook the Sardines:

   • In a medium saucepan, gently place the marinated sardines. Add the turmeric powder, red chili powder, crushed ginger, slit green chilies, grated coconut, and 1/4 cup of water to the pan. Mix everything together carefully, ensuring the fish is coated with the spices.

4. Simmer and Cook:

   • Cover the saucepan with a lid and let the sardines cook on medium heat for approximately 10 minutes. Keep an eye on it to ensure the fish is cooking gently without overcooking.

5. Check for Doneness:

   • After 10 minutes, uncover the pan and check if the fish is cooked through by gently inserting a toothpick. If the fish is cooked, turn off the heat.

6. Final Seasoning:

   • Once the fish is cooked, add the remaining salt, dry kokum, and the crushed Sichuan pepper. Carefully mix everything by shaking the saucepan, ensuring that the sardines remain intact and don’t fall apart. Avoid using a spoon or spatula to stir as the fish is delicate and could release bones into the dish.

7. Serve:

   • Once well-mixed, remove the pan from the heat and your Tallyanche Suke is ready to be served. Enjoy this delicious dry sardine dish with a side of Goan Chana Ros and steamed rice for an authentic Goan meal experience.

Tips for a Perfect Tallyanche Suke:

• Fish Quality: Fresh sardines are essential for this recipe, as they provide the rich flavor and texture that make Tallyanche Suke so special. If fresh sardines aren’t available, frozen sardines can be used, though the texture may slightly differ.

• Coconut: You can use either dry coconut (kopra) or freshly grated coconut, depending on what’s available to you. Both options add a lovely texture and flavor, but freshly grated coconut will provide a fresher taste.

• Kokum: The kokum adds a distinctive tang to the dish. If you can’t find it, you can substitute it with a little tamarind, though it may alter the flavor slightly.

• Spices: Adjust the amount of red chili powder and Sichuan pepper according to your preferred spice level. For a milder version, reduce the chili powder and peppercorns.

Nutritional Information (per serving, approximate):

This Tallyanche Suke recipe is a perfect blend of aromatic spices, the richness of sardines, and the tangy notes of kokum, making it an ideal dish for lunch. Its quick preparation time and high protein content make it a healthy and satisfying choice for anyone seeking a flavorful Goan-inspired meal. Enjoy the bold and vibrant taste of Goa with every bite!