Talleanche Sukhe (Sardine Sukha)

August 11, 2020

Talleanche Sukhe (Sardine Sukha)

Talleanche Sukhe is a dry preparation of fresh Sardines, which is tangy and spicy. The tangy flavour comes from the kokum rinds, which can always be replaced by tamarind or raw tender mango or lime juice, depending on the availability of the ingredients. Sichuan peppers can also be replaced by curry leaves.

Ingredients:

Baby sardines : 1 medium bowl

Chili powder : 1 & 1/2 tsp

Turmeric powder : 1/2 tsp

Kokum rinds : 7 - 8

Lime juice : of half a lime

Salt : to taste

Oil : 2 tblsp

Sichuan pepper (tefla) : 10 - 12

Garlic : 5 - 6 cloves

Ginger : 1 inch piece (optional)

Curry leaves : 2 (optional)

Tomato : 2 (medium)

Coconut : 3/4 cup

Procedure:

Clean the sardines and marinate them with salt, chili powder, turmeric, one table spoon oil, kokum rinds and lime juice.(adding lime juice will suppress the fish odour)

Crush the Sichuan peppers using a mortar and pestle

Heat oil into a skillet add Sichuan peppers/curry leaves, crushed garlic, chopped ginger and chopped tomatoes. Sauté till tomatoes become soft.

Add grated coconut and marinated fish and give it a quick mix.

Cook on a low flame stirring occasionally taking care that the fish doesn't break. If you cover it while cooking the bone will separate from the flesh, so leave it open while cooking.