Vellyache sukhe is a Goan style anchovy semi gravy. Velli fish is also known as veloori in Malayalam. This tangy, mildly spiced Goan style anchovy semi gravy recipe and tastes delicious when served with hot steamed rice. Same recipe can be made with white sardine. Vellyache sukhe or Velli Sukhe is a delicious recipe cooked with anchovies or white sardines. This delicious preparation is made with anchovies, chopped onion, grated coconut, spices and raw mango. Raw mango is added as a souring agent. It can be replaced with “bimla” or bilimbi too.
Goa is a small state located on the Southwestern coast of India. Since it is located on the coastal along the Arabian sea, sea fish is found in abundance. Hence different types of recipes with fish like Goan fish curry, fish rava fry, fish semi gravy like sukhe, dry prawns kismoor, etc are prepared here.
You might be interested in other anchovy recipes like Goan anchovy curry, Fried anchovy.
What is “sukhe”?
Sukhe means dry. The fish recipe is made without gravy and is like stir fry. Hence this preparation is called sukhe in Konkani or sukha in Hindi. Konkani is the mother tongue of people of Goa and Hindi is India’s national language.
Anchovy health benefits:
Anchovy is rich in omega-3 fatty acids and is an oily fish. It lowers levels of triglycerides and cholesterol in blood. It is rich in niacin or vitamin B3 and lowers cardiovascular risk. It is also rich in vitamin A and improves vision. Anchovies are also a good source of calcium and helps keep bones strong.
You might also love to see other fish sukha recipes like mackeral sukhe, prawns sukhe, sardines sukhe.
Ingredients to make vellyache sukha:
Let us see the ingredients to make delicious and easy anchovies semi gravy. Same recipe can be made with white sardines too:
- Anchovies: Use fresh anchovies or fresh white sardine to make this recipe. Remove the scales, discard the head, clean the fish tummy and wash the fish properly before using it in cooking this fish semi gravy. If fresh anchovies are not available, you may use canned anchovies too.
- Onion: Use fresh red onion to make this recipe.
- Coconut: Use freshly grated coconut to cook this white sardine semi gravy.
- Spices: Spices like red chili powder or paprika and turmeric powder is used in this recipe.
- Raw Mango: Raw mango is used as a souring agent. You can substitute raw mango with bilimbi or tomato. A dry petal of kokum can be added is raw mango or bilimbi is not available.
How to cook anchovy semi gravy or vellyache sukha?
- First sauté onion in a pan and after onion gets cooked, add the marinated fish, grated coconut, raw mango pieces, turmeric and chili powder.
- Mix everything and cook till the fish and raw mango gets cooked.
- You may add 2 tablespoon water if needed to cook raw mango.
- Add salt to taste and mix well.
- Garnish with chopped coriander leaves.
Tips to keep in mind while cooking velli sukha:
- Velli fish gets cooked very fast, so be careful, do not overcook.
- You may marinate the anchovies and keep in freezer for up to 2 or 3 days. Before cooking just thaw and use.
How to serve vellyache sukhe?
Serve this white sardine semi gravy with hot steamed rice, Goan prawns curry with drumsticks, Goan King fish fry, futi kadi and salad.
Vellyache Sukhe | Anchovy Semi Gravy
Ingredients
- 20-25 anchovies/velli cleaned
- 2 medium sized onions finely chopped
- 1/4 cup grated coconut
- 2 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 raw mango
- 1 teaspoon oil
- To taste salt
For marinating fish:
- ½ tablespoon turmeric powder
- ½ tablespoon red chili powder
- 1 teaspoon salt
Instructions
For marination:
- Remove the scales, discard the head, clean the fish tummy and wash the fish properly before using it in cooking this fish semi gravy.
- Apply the turmeric powder, chili powder and salt. Keep aside for 30 minutes.
- If you want to marinate for longer time, then keep the marinated fish in refrigerator.
For making the anchovy semi gravy or velli sukhe:
- In a kadai or sauce pan, add oil and let it get heated.
- Add chopped onion and sauté till it turns pinkish.
- Add the marinated fish, grated coconut, raw mango pieces, turmeric and chili powder.
- Mix everything and cook till the fish and raw mango gets cooked.
- Add salt to taste and mix.
- Garnish with chopped coriander leaves.
Video
Notes
- If needed, add 2 tablespoon water and cook on low flame with the lid of utensil closed.
- A dry kokum petal can be added, if raw mango is not available.
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Note: The recipe was published on 28-Jan-2014 and is republished.
Excellent and lovely looking fish. I too love anchovies in all form. Pics look simply mouthwatering.
Deepa
Looks yummy ans tangy..
Thanks Rumana