Goan Style Sardine Dry Curry | Tallyanche Sukhe | Tarle Suke | Ambot Tik Sardine Fish Curry | तारले सुके | Spicy Konkani Talle Sukha with Coconut recipe with detailed step by step instructions and a video. Tallyanche Sukhe is an authentic and traditional Goan dry curry made from sardines. The name ‘Tallyache Sukhe’ comes from the Konkani words ‘talle’ meaning sardines and ‘sukhe’ meaning a dry curry.
Traditional Goan Sukhe
Sukhe is a traditional Goan recipe made from fresh grated coconut and basic spices. This dish is spicy and slightly tangy in taste. Sukhe can also be made from different types of fish like prawns, mackerel, sardines, clams, silver belly fish, etc. The sukhe recipe differs slightly for each type of fish. But the ingredients and method of cooking largely remains the same. The coconut and basic spices are ground together to form a coarse paste. The fish is then cooked in this paste to make this yummy dish.
Ingredients of Tallyanche Sukhe
Like most Goan recipes, fresh grated coconut is used to make the masala. Ginger and turmeric powder removes any foul smell of the fish. Green chillies and red chilli powder spice up the coconut masala. Tamarind and dried kokum impart a nice tangy flavour. Tirphal which is also called as tefla is the main flavouring ingredient for this dish.
Making and Serving
The recipe for tallyache sukhe is very simple and takes just 10 – 15 minutes to prepare. Except kokum and tirphal, the other ingredients are easily available everywhere. In Goa, we serve tallyanche sukhe as a side dish with fish curry – rice – sukhi bhaji. Alternately, you can also eat sukhe with pao or fulkas. Also, its important to keep the dish aside for 10 – 15 minutes after cooking. This allows the coconut masala to thicken and come to the right consistency.
You can also check out more Goan prawn recipes on our channel like sungtache hooman(prawns curry), sungtache sukhe (dry prawn curry) , sungtacho ros (prawns masala curry) , malabar spinach curry with prawns , sukya sungtachi kismoor and galmo sukhe (baby shrimp) .
You might also like some of our other Goan meat or seafood recipes like kingfish rava fry, chicken xacuti , mackerel uddamethi , crab curry , oyster curry , mackerel pickle , mackerel gut cutlets and stuffed mackerels .
Do check out more of our Goan recipes here.
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- 35 sardines – washed and cleaned
- 3/4 inch ginger
- 1 green chilli – slit lengthwise
- 2/3 cup fresh grated coconut
- 1/2 Tsp turmeric powder
- 1 Tsp chilli powder
- 25 tirphal (tefla)
- 5 kokum (sola)
- small ball of tamarind
- salt as per taste
- Clean and wash the sardines. Apply salt. Keep aside for atleast 15 – 20 minutes.
- Add coconut, ginger, turmeric powder, chilli powder and tamarind to a mixer jar. Add 2/3 cup of water. Grind into a coarse paste. Keep aside.
- Add the tirphal to a mortar. Pound the tirphal a few times with a pestle to release its flavour.
- After resting for 20 minutes, add the sardines, green chilli, tirphal and coconut paste in a pan. Mix everything well with your hands.
- Add enough water so that all the sardines are submerged in water.
- Cover and cook on a medium high flame for 2 – 3 minutes.
- After 2 – 3 minutes, flip over the sardines to cook on the other side. Cook for another 2 minutes.
- Add kokum and mix well. Cook uncovered on a medium high flame till the gravy dries up till desired consistency.
- Keep stirring very gently in between to prevent burning. Take care that the sardines donot break.
- Once the gravy has thickened, switch off the flame. Allow the sukhe to rest for some time. The sukhe will thicken more as it cools down.
Tips & Tricks
- Keep the fish resting for 20 minutes after applying salt, so that it is well seasoned.
- Stir very gently while cooking the sardines because they are very delicate and may break.