Goan Vellyache Hooman | Goan Anchovy Curry
Vellyache hooman is a Goan style anchovy curry with coconut. This velli fish is also known as veloori. This mildly spiced Goan fish curry tastes delicious when served with hot steamed rice.
Servings 4 People
Ingredients
- 15-20 Anchovy / Velli fish or white sardines
For Gravy:
- 1/2 cup coconut freshly grated
- 1 marble sized ball of tamarind
- 1 teaspoon turmeric powder
- 2-3 dry red chillies / byadgi chillies / shepda in Konkani
- 5 peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 onion chopped
- 1 teaspoon oil
For marinating the fish:
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon chilli powder
- 1 teaspoon salt
Instructions
For marination:
- Clean the fish and cut the heads off. You can easily cut them with a pair of scissors. Remove the scales of the fish and wash the fish.
- 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 the gravy:
- Grind the dry ingredients - grated coconut, turmeric powder, tamarind, peppercorns, coriander seeds and red chillies.
- After this, add ground gravy and cook for 5 minutes. Add fish and cook for 10 minutes.
- If needed add 1/2 cup water.
- Let it get cooked for 10 minutes.
- Switch of the gas/heat.
- In a tadka pan or small pan, add oil preferably coconut oil. After the oil gets heated add chopped onion and fry till it gets slightly burnt. After onion turns brownish, give a tadka of burnt onion to the gravy and close the lid.
- Add salt to taste. Remember that the fish was marinated with salt. So, add only 1/2 teaspoon salt first. Taste and add more if needed.
Video
Notes
- The gravy should neither be too thick nor too thin.
- You may marinate the anchovies and keep in freezer for up to 2 or 3 days. Before cooking just thaw and use.
- Do not overcook the anchovies. They are delicate and if over cooked, the fish meat might melt into the curry.