Tallyanche Suke Recipe - Sardine Dry Made Easy

To begin making the Tallyanche Suke preparation guide, firstly remove and throw away the head and tail of Sardines.

Remove everything out from the belly, wash them thrice or four times using raw moisture every time.

Apply a teaspoon of seasoning and keep it aside for 10 mins.In the meantime, grind down the garlic and keep it aside.

Also grind down the Sichuan Pepper for a few seconds to release the flavours.

Make sure that you don't have to make dusting perfumed element out of it.The next step is to prepare the Sardines.

In a medium saucepan, drop in the Sardines.introduce turmeric dusting perfumed element, red chilli dusting perfumed element, crushed ginger, slit green chilies, coconut and 1/4 cup moisture.

toss together it properly, seal with a lid and let it prepare on medium fiery up for about 10 mins.After 10 mins, remove the seal and check if the fish is cooked using a toothpick.Once it is done, switch off the flame and introduce seasoning, parched kokum and crushed sichuan pepper.toss together everything well by shaking the saucepan because at this point, sardines are cooked and delicate and if you toss together with spoon or spatula too much, then they might release fish bones all over in the dish and mess it up.

Remove from fiery up and it is ready to be served.present Tallyanche Suke as a side dish along with Goan Chana Ros and Steamed Rice for a mouth-watering Goan meal.