Hot and sour sardines, tallyache sukhe, sardines sukha, Goan sardines curry, tarle recipe, Indian sardines recipe
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5 from 1 vote

Hot And Sour Sardines / Tallyache Sukhe

Sardines are cooked in tangy and spicy coconut gravy. The hot and sour sardines is the best and tastiest stir fry made with sardines. Serve it with rice or chapatis or bread.
Course Main Course
Cuisine Goan, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People
Author Raksha Kamat


  • 8-10 Sardines
  • 5-6 tablespoon coconut grated
  • 4 dry red chilies
  • 1 marble sized ball of tamarind
  • 2 green chilies
  • 2 kokum petals
  • 10-15 triphal/sichuan pepper/teffal

For Marinating:

  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon salt


  • Wash and cut the heads of the sardines. If sardines are big, then cut them into 2 to 3 pieces, else leave them as it is. I used small sardines in this sardines sukha recipe.
  • Apply salt to the sardines and wash again after 10 minutes.
  • Marinate the sardines with the masala mentioned above (turmeric powder, red chili powder and salt) and keep aside for atleast 30 minutes in the fridge. Do not keep in the freezer.
  • Add grated coconut, dry red chilies and tamarind  to a mixer jar.Add 1/2 cup water.
  • Grind to make a thick gravy. Consistency should be thicker than chutney.
  • Heat a kadai and add the thick gravy from the mixer grinder, 2 slit green chilies and marinated sardines.
  • Slightly crush the teffal seeds (sichuan pepper) using a mortal and pestel and add them to the gravy while cooking.
  • 8)After 8 minutes, add the kokum petals and cook this till sardines get cooked.
  • If the gravy becomes too dry add 2 tablespoon water and cook till sardines are cooked.
  • Add salt to taste after checking the taste as sardines were already marinated with salt.



Serve with chapatis or rice.