Tallyanche Suke (Sardine Dry) Recipe

Pooja Nadkarni
26 ratings.
Tallyanche Suke (Sardine Dry) Recipe

Tallyanche Suke is an authentic Goan recipe which is simple, delicious and fresh to eat. Sardines is one of the healthiest fish and can be consumed by almost everybody. It is also called as Talle in Goa.

Did you know- Sardines have many health benefits like preventing heart diseases, certain types of cancers and it also helps in building the immune system. It is also very popular for skin as it brings glow on the face if consumed on a regular basis.

Serve Tallyanche Suke as a side dish with your delicious Goan meal.

You can also try other Dry Vegetable recipes such as

  1. Whole Green Moong Dal Sabzi
  2. Rawal Pindi Style Chole
  3. Dhaba Style Baingan ka Bharta


Cuisine: Goan
Course: Lunch
Diet: High Protein Non Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 10 Sardine fish
  • Salt , as required
  • 1 inch Ginger
  • 10 Sichuan peppercorns
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 2 Green Chillies , slit
  • 5 Dried Kokum Peel (Petals)
  • Dry coconut (kopra) , Handful or grated fresh coconut

Directions for Tallyanche Suke (Sardine Dry) Recipe

  1. To begin making the Tallyanche Suke recipe, firstly remove and throw away the head and tail of Sardines. Remove everything out from the belly, wash them thrice or four times using fresh water every time. Apply a teaspoon of salt and keep it aside for 10 minutes.

  2. In the meantime, crush the garlic and keep it aside. Also crush the Sichuan Pepper for a few seconds to release the flavours. Make sure that you don't have to make powder out of it.

  3. The next step is to cook the Sardines. In a medium saucepan, drop in the Sardines.

  4. Add turmeric powder, chili powder, crushed ginger, slit green chilies, coconut and 1/4 cup water. Mix it properly, cover with a lid and let it cook on medium heat for about 10 minutes.

  5. After 10 minutes, remove the cover and check if the fish is cooked using a toothpick.

  6. Once it is done, switch off the flame and salt, dry kokum and crushed sichuan pepper.

  7. Mix everything well by shaking the saucepan because at this point, sardines are cooked and delicate and if you mix with spoon or spatula too much, then they might release fish bones all over in the dish and mess it up. Remove from heat and it is ready to be served.

  8. Serve Tallyanche Suke as a side dish with your delicious Goan meal.

Pooja Nadkarni

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Last Modified On Wednesday, 04 January 2017 14:22

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