Goan sardine curry is known as tallyache hooman or tarlyache hooman in Goa. In Konkani, hooman is a Goan fish curry and tarle or talle means sardines. This sardine curry recipe is very easy fish curry recipe to prepare. Sardines are marinated and cooked in a tangy and spicy coconut-based curry. The fish curry is very easy to prepare and gets ready in under 20 minutes.
The method of making Goan sardines fish curry is like that of making Goan mackerel fish curry. Let’s see how to make Goan Fish Curry with Sardines or Tallyache Hooman. Sichuan pepper locally known as teffla is added to the fish curry. The authentic Goan sardines curry becomes spicy due to the spicy flavours of Sichuan pepper or teffla, ginger and green chili and tangy due to the addition of tamarind.
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Ingredients to make sardine fish curry with coconut or tallyache hooman:
- Spices for marinating the fish: Spice powders like turmeric powder and red chili powder are applied to the sardine fish along with salt for marinating the fish.
- Fish: Fresh sardines are used to make this delicious tangy and spicy sardine curry.
- Coconut: Freshly grated coconut is used in making this delicious fish curry. Grated coconut is ground along with other spices to make the curry base.
- Spices for making the curry: Tamarind, turmeric powder, dry red chillies and black peppercorns are the spices added while grinding the grated coconut.
- Ginger: Little bit of ginger juliennes are added while making this delicious curry.
- Green chili: Green chili also adds a little amount of spiciness to the curry.
- Sichuan pepper: Sichuan pepper locally known as teffla is added to this sardine curry.
- Oil: Any cooking oil can be used in this recipe.
How to make Goan sardine curry?
- Wash and clean the sardines. Cut the head and scrape the scales.
- Apply 1 teaspoon salt and wash them. This ensures that the sardines don’t stink.
- Marinate the sardines by applying turmeric powder, red chili powder and salt.
For the gravy:
- Grind grated coconut, turmeric powder, tamarind, black peppercorns and dry red chilies by adding 3/4th cup water.
- Using mortar pestle, crush the Sichuan pepper (teffla).
- In a kadai, add oil. After oil gets heated, add ginger juliennes and slit green chilli.
- Add sardines and fry on medium flame for 2 minutes.
- Pour the gravy on top of sardines and stir. Add 1/2 cup water.
- While the curry is boiling, add crushed Sichuan pepper, salt and stir.
- Boil for 10 minutes by keeping the utensil covered.
- Add salt to taste.
Note to remember while making the curry:
- The gravy should neither be too thick nor too thin.
- You can adjust the quantity of water to suit your taste.
How to serve this Indian sardine curry?
Serve this sardines curry in a casserole with steamed rice, mackerel pickle, fish masala fry, sol kadi and salad.
Sardines are cheap and easily available in most of the places. I love them and the fish curry with sardines tastes awesome. Only drawback is that, this fish has lots of thorns and should be eaten carefully and patiently.
Here are some more sardine recipes:
There are a lot of health benefits. They are rich in vitamin B12 and are a great source of selenium, vitamin D, omega-3 fatty acids, protein, calcium and phosphorus. They contain lower levels of mercury and are safe even for pregnant women.
They have a lot of cardiovascular benefits and aids in bone and joint health. They are helpful in cancer prevention, provides better eye health, and since they are packed with protein, they are good for skin and hair.
Also try top 10 Goan fish curry recipes.
Goan Sardine Curry | Tallyache Hooman
Ingredients
For Marinating the fish:
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
For the Fish Curry:
- 5 Sardines
- 10-12 teffla/Sichuan pepper
- 1/4 inch ginger
- 1/2 cup grated coconut or coconut of small size
- 1 marble sized ball tamarind
- 1 teaspoon turmeric powder
- 4-5 dry red chilies / shepda / Byadgi chilies
- 5 peppercorns
- 1 green chili - cut into 2 parts
- 1 teaspoon oil
Instructions
- Wash and clean the sardines. Cut the head and scrape the scales.
- At last apply 1 tsp salt and wash them off. This ensures that the sardines don't stink.
- Marinate the sardines by applying all the marination ingredients.
For the gravy:
- Grind, grated coconut, turmeric powder, tamarind, peppercorns and red chilies.
- Slightly press the teffla.
- In an aluminium bowl, pour Fortune Refined Rice Bran oil. Add ginger and green chili.
- Now put the fish and fry in medium flame for 2 minutes.
- Now put in the gravy and stir. Add 3/4 cup water.
- While boiling put in teffla and salt and stir.
- Boil for 10 minutes by keeping the utensil covered.
- Add salt to taste.
Video
Notes
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Note: The recipe was published on 5th March 2013 and is republished.
Delicious fish curry Raksha.
Mouthwatering !!! Perfect with boiled rice !!
Omg, ur clicks are tempting me very much, fingerlicking goan curry.
SPicy and yummy goan fish curry.
Flavorful curry. will try soon
Delicious and lovely fish curry
delicious n flavorful curry!
Looks delicious..I bet you make this mouth watering…
gosh..I'm drooling seeing this perfectly made spicy curry!! I'm so proud to be your follower 🙂
Totally drooling here !!! This looks amazing 🙂
Just made the curry today and it is absolutely delicious. Thanks for a great recipe.
Just prepared the sardine curry and it is absolutely delicious. Thanks for a great recipe.
Excellent blog. Lots of useful information here, thanks for your effort!
Thanks