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.

Serve Goan Style Tallyanche Hooman along with Mooga Gathi and Steamed Rice for a weekday lunch.