Monday, February 24, 2014

Sardines in coconut with dash of Sichuan pepper / Teppal Tarla sukkha

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.

My ingredients:

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).

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