Goan Sardine Curry | Tallyache Hooman
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.
Servings 4 People
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
The gravy should neither be too thick nor too thin. You can adjust the quantity of water to suit your taste.