Goan Style Tallyanche Hooman Recipe (Sardine Curry)
Tangy and flavourful Tallyanche Hooman or Sardine curry prepared using grated coconut paste infused with spices goes well with hot and steamy rice.
Tangy and flavourful Tallyanche Hooman or Sardine curry prepared using grated coconut paste infused with spices goes well with hot and steamy rice. It is normally prepared in Goan Saraswat Brahmin houses in Goa.
If you like this recipe, you can also try other Goan recipes such as
- 12 Sardine fish , nicely cleaned
- 1-1/2 cup Fresh coconut , grated or dry coconut
- 12 Byadagi Dried Chillies
- 2 teaspoons Turmeric powder (Haldi)
- 1 cup Water
- 10 Kokum (Malabar Tamarind)
- 15 Sichuan peppercorns
- Salt , to taste
How to make Goan Style Tallyanche Hooman Recipe (Sardine Curry)
To begin making the Goan Style Tallyanche Hooman recipe, clean Sardines well.
Remove and discards everything from insides. Cut off the tail and wash them several times.
Apply some salt, a teaspoon of turmeric powder and keep aside for about 20 minutes.
Grind together grated coconut, red chilies and a teaspoon of turmeric powder using a cup of water. Make a smooth paste.
Add the prepared paste in a medium saucepan kept on high heat and let it come to complete boil.
Add sardines. Mix and let them cook on medium heat for about 5 minutes.
While the fish is cooking, crush sichuan pepper or Tefla slightly in a mortar pestle just to release the flavours.
Now keep the heat on low and add crushed sichuan pepper along with kokum and let the curry cook for 5 more minutes.
You can also add 2 slit green chilies at this point. Remove from heat. Serve hot.