- 8 sardines cut into pieces 1 cup grated coconut 1 teaspoon dry red chilly powder 1 tablespoon coconut oil ½ teaspoon turmeric powder 1 tablespoon tamarind pulp 1 green chilly 1 small bunch of triphala 2 kokum peels Salt to taste
SARDINES DRY MASALA/ TARLLE SUKE
Rice & Fish are the predominant features of the coastal areas of India. This recipe of Tarlle Sukhe is a dry masala preparation of Sardine Fish and is a typical fish dry masala style of Goa.
- Clean & wash the Tarlle/ Sardines fish. Cut them into 2 pieces if they are large. Apply salt and marinate for 15-20 minutes. Wash and keep aside.
- Mix together red chilly powder, turmeric powder, coconut, tamarind pulp. Marinate the sardines with this paste for 5-6 minutes.
- Heat a pan and add the sardine mixture, green chillies, triphala, a little salt, ¼ cup water, cover and cook.
- Finally add 1 tablespoon of coconut oil & kokum peels.
- The Tarllya che Suke is ready to be served. Usually enjoyed with steamed rice and kokum kadi or various types of hooman.
The triphala are strong and pungent and should not be eaten, these help to kill the “fishy” smell of the oil rich fish and improve the overall spicy aroma of the fish curry. I prefer to wrap them in a potli/ pouch so that it can be easily removed before serving.
The Kokum peels add a tangy flavour to the preparation and also is rich in Vitamin C. It also give a pinkish hue to the dish.