Sardines or tarla in coconut curry with a hint of sichuan pepper. This dish is mainly prepared in Goa. Served with rotis and onions. Sardines for this dish should be small in size.
Sardines : 1/2 Kg cleaned and washed under running water (Tarla).
Fresh Coconut : 1 full finely grated.
Chile Powder : 4 tsp ( If you like more spicy you can add more of chile powder).
Turmeric powder : 1/2 tsp.
Vatamb : 4-5 or Tamarind 2 inch.
Salt : 2 tsp.
Sichuan pepper : 5-6. (Teppal)
Coconut oil : 1 tsp.
- Marinate sardines with salt and Chile powder for 1/2 hour.
- Grind grated coconut, vatamb sol or tamarind, turmeric powder with 2 tbsp water into smooth paste. Some people grind into coarse.
- In a wok, mix grounded paste together with marinated sardines adjust for salt. Add 1/4 cup of water. Cook on medium flame for 5 minutes.Now add lightly podded sichuan pepper and cook for another 15 minutes.
- Finally add 1 tsp coconut oil this gives flavor.
Serve with hot rotis and onions.
(** Vatamb is something like tamarind which sour in taste. Found in coastal area of India. Its a substitue for tamarind for people of coast).