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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Tharlyanchi Khodi (Sardine Curry)

July 14, 2012

Tharlyanchi Khodi (Sardine Curry)

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A weekend special just for you all – a fiery red spicy curry that is so typically Mangalorean and so perfect for  sardines (or mackerels), so perfect when the weather outside is bleary and dull. I know it sounds a bit odd when I say this – but eating this curry with fresh, piping hot rice actually refreshes me! Oh the joys of having a simple meal consisting of fish curry, rice and a vegetable on the side! I bet every Mangalorean will agree with me on this one – that there is nothing as lovely as a satisfying afternoon meal on an uneventful day. A meal that will lure you into snoozeville.
In my personal opinion sardines are best eaten when you have like minded company and when you have the time to leisurely pick through the bones and enjoy every bit of the meal. This fish is certainly not for the unadventurous, not for those who cry at the thought of picking through fish filled with bones – so I think most of the current generation of people can safely skip this fish although I would urge you to try it – Sardines are rich in nutrients that are essential for good health. They contain Omega 3 fatty acids that reduce the occurrence of cardiovascular disease and the likelihood of developing Alzheimer’s disease. Fatty acids may also help lower blood sugar levels and because they are lower on the food chain, sardines are very low in contaminants. So the next time you visit the supermarket do buy yourself some canned sardines or better still if you can bargain them off a fisher woman at your local market.
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I know that come monsoons, Mangaloreans in Mangalore often crib about the non availability of other types of fish and end up buying only sardines or mackerels. “Bangude bale, boothai bale” (meaning Come! mackerels and sardines on offer!) often rings in one’s ears when you step into the typical Mangalorean fish markets. The whole experience of wading through the icky muddy rain water and finding the best bargain whilst holding onto the umbrella in a downpour is something else. Then to come home, clean the fish and quickly cook them in a fiery hot curry or marinate them to be fried on a hot griddle while the rain continues to pour outside with vengeance is something that only a few people from my generation will ever experience. Really, there is something charming about tile houses in Mangalore with kitchens that smell divinely of sardine curry and freshly boiled brown rice.
The best way to eat sardines they say is to fry them – crisp or not so crisp its your call. R likes them crisp and I like to dig into the flesh. But best of all is the red curry that creates perfect harmony with the flavours of the fish.
Note: The same curry can be made in the preparation of Mackerels (Bangde in Konkani/Bangude in Tulu), Pony Fish/Silver Belly (Khampi in Konkani), Hilsa (Pedi in Konkani /Sodi in Tulu)
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Tharlyanchi Khodi (Sardine Curry)
Prep time: 15mins | Cooking time: 10mins | Serves 2 *see note#1


You Need

  • 14-15 medium sized sardines
  • 1 tbsp oil
  • vinegar to taste *see note#2
  • salt to taste

For the masala

  • 6 long dry red chillies (Byadge) *see note#3
  • 4 peppercorns
  • 1/2 tbsp coriander seeds
  • 1/4 tsp cumin/jeera
  • 1/4 tsp turmeric powder
  • 2 cloves of garlic with skin
  • 1 small onion
  • 1 marble size ball of tamarind * see note#2
  • 1/8th tsp fenugreek/methi seeds (optional)
  • 1 tbsp grated coconut (optional)

For the seasoning/shindaap *see note#2

  • 1 medium sized onion finely sliced
  • 2 cloves garlic roughly chopped or left whole
  • 1/2 inch ginger finely chopped
Method:
1. Descale and clean the sardines thoroughly and drain on a colander.
2. Grind all the ingredients mentioned under ‘For the masala’ to a fine paste. Reserve the masala water.
3. In a heavy bottomed pan heat the oil and if you using the seasoning, add them at this point and fry for a couple of minutes.
4. Add the ground masala paste and fry for half a minute and then add the reserved water and a little more to achieve desired consistency. Add salt to taste and add a few drops of vinegar if required. Bring the gravy to a boil
5. Gently drop the sardines into the curry and simmer for a half a minute *see note#4. Turn off the flame and serve hot with rice.
Notes:
1. Preparation & cooking time mentioned above pertains only to the curry and doesn’t include time taken to clean the sardines
2. You may make the curry without the seasoning/shindaap – in this case use the tamarind while grinding and skip the vinegar. The Shirko-Shindaap method of making fish curry involves the items for seasoning and also uses vinegar instead of tamarind as a souring agent. If you wish to use both, use them according to taste. You may also use green chillies in the Shindaap – I have skipped it in this recipe.
3. Adjust the dry red chillies as per taste. This kind of curry doesn’t yield in a lot of gravy, so if you wish to reduce the spiciness, just use the same number of chillies without their seeds and a bigger onion instead of a small one – this will give you sufficient gravy for 2-3 people.
4. Use your judgement while simmering the curry once the fish has been added. Depending on the variety and size of the fish used you may be required to adjust the cooking time. Do not over cook fish as the flesh of fish is very delicate and continues to cook in its steam well after the flame has been turned off.
5. The same curry can be made in the preparation of Mackerels (Bangde in Konkani/Bangude in Tulu), Pony Fish/Silver Belly (Khampi in Konkani), Hilsa (Pedi in Konkani /Sodi in Tulu)
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Filed Under: All Posts, Mangalorean Recipes, Seafood Tagged With: Boothai, Fish Curry for Sardines, Mangalorean Fish Curries, Sardine Curry, Sardines, Tharle, Traditional Mangalorean Food

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Comments

  1. Priya says

    July 14, 2012 at 8:20 pm

    Slurp, your click itself makes me hungry,fingerlicking curry.

    Reply
  2. SKIP TO MALOU says

    July 14, 2012 at 8:44 pm

    SHireen,
    this sounds wonderful. I love the vibrant color and you are right, it's good to have this on a dull afternoon. It will definitely perk you up. Although I never had sardines with this type of sauce, I did however have this in the same shade or vibrant color. Only I wish it had the curry taste to it too.
    Im so happy to be with you on top 100… congratulations!!! here's to more blogging, more sharing, and loving!

    xo,
    Malou

    Reply
  3. Sayantani says

    July 15, 2012 at 5:04 am

    oh shireen am sold to this gorgeous gorgeous colour. what a dish that is.

    Reply
  4. Supriya's Rasoi says

    July 15, 2012 at 6:55 am

    Shireen the sardines looks delicious…

    Reply
  5. Smitha Mascarenhas says

    July 15, 2012 at 12:53 pm

    I am craving for this Sardines curry…usually I don't cook sardines since cleaning is difficult and kids refuse to eat curry. They prefer fried sardines but then, the whole floor in the building smells sardines (I try to mask the fish odour with fragrance candles). But now you have given the option of using other fish for this recipe, its worth trying. Shireen, the best part about your blog is the Notes – they are very informative and useful.

    Reply
  6. Shireen Sequeira says

    July 15, 2012 at 1:31 pm

    Thank you so much ladies!!
    @Malou: Congrats to you as well, I am so pleased to be in the top 100 alongside with you! I hope you get a chance to try the sardine curry the way we make it
    @Smitha: Yes, you must try this with other fish although sardines have a charm of their own. Its sad that today's kids don't want to touch the best of fish actually. Thanks for your compliments about the notes section – glad you find them informative!

    Reply
  7. Sumi says

    July 15, 2012 at 3:41 pm

    I love sardines in south indian fish kuzhanmbhu, utterly delicious.

    Reply
  8. Anonymous says

    July 16, 2012 at 3:53 pm

    Hi shereen, thank u very much for the sardine curry receipt & I tried it with Macarena and turned out excellent!!!!!!!!! Cheers & keep posting Tx sheryl

    Reply
  9. Shireen Sequeira says

    July 16, 2012 at 5:02 pm

    Thanks Sheryl for trying it so quickly and then posting ur feedback on it!! By the way what kind of fish is Macarena? Did you mean Mackerel?

    Reply
  10. Anonymous says

    January 6, 2013 at 9:14 am

    after reading your receipe i am gonna try the same…. touch wood i hope it comes out the same way…

    Reply
  11. Thanu Pillai says

    September 23, 2013 at 12:18 pm

    I tried this recipe fr canned sardine which I turned into curry with some potatoes. It was awesome. Thanks fr sharing

    Reply
  12. Shireen Sequeira says

    September 25, 2013 at 6:59 am

    Thanu Pillai: Thanks a ton for your feedback! Glad to know that you enjoyed it 🙂

    Reply
  13. LeoPat says

    April 28, 2016 at 3:31 pm

    Can canned sardines be used instead?

    Reply
  14. LeoPat says

    April 28, 2016 at 3:32 pm

    Can canned sardines be substituted?

    Reply
  15. LeoPat says

    April 28, 2016 at 3:37 pm

    Can canned sardines be used?

    Reply
  16. Shireen says

    May 1, 2016 at 5:25 am

    @ LeoPat: I have never used canned sardines to make fish curry. Fresh is best. Canned sardines will crumble and are suitable for recipes such as fish croquettes and patties

    Reply
  17. Blossom says

    January 18, 2018 at 10:16 am

    The sardine curry was delicious. Just made it. Thanks . Hoping to cook more of manglorean dishes by visiting your site

    Reply
    • Shireen Sequeira says

      January 18, 2018 at 10:55 am

      Thanks so much for your feedback Blossom! Glad you liked the sardine curry!

      Reply
  18. Usha says

    March 22, 2021 at 4:50 pm

    It’s wow when it comes to Manglorean cuisine…thanks for taking the time and effort to share such lovely dishes.

    Reply
    • Shireen Sequeira says

      March 25, 2021 at 8:37 pm

      Thank you so much for the kind appreciation! I feel great to receive such comments!

      Reply
  19. Carol Lobo says

    September 19, 2021 at 5:29 pm

    Made this curry today.. absolutely loved it..

    Reply
    • Shireen Sequeira says

      October 6, 2021 at 9:26 am

      Thanks a lot for the lovely feedback!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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