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Goan sardine curry
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5 from 26 votes

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.
Course Main Course, Main Dish
Cuisine Goan, Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 People
Author Raksha Kamat


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


  • 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.


The gravy should neither be too thick nor too thin. You can adjust the quantity of water to suit your taste.