Goa is home to a variety of fish, each with its unique taste. Among the numerous types of small fish available, one notable type is Verli (locally pronounced as Velli). This small, silvery fish is used in various traditional Goan dishes, and one popular preparation is Verliche Sukhe.
Making Verliche Sukhe is quite simple and doesn’t take much time. Fish is an essential part of a Goan meal. When paired with fish curry, rice, and fried fish, Verliche Sukhe can make a true fish lover’s meal complete.
The preparation method for dry fish varies depending on the type of fish. For example, the method for Verli or prawns (sungta) is different from the method for small mackerels (bangda) or tarli.
Here’s how to make Verliche Sukhe:
Ingredients:
- 15 to 20 Verli fish
- 1 teaspoon turmeric powder
- 2 green chilies
- 3 to 4 pieces of dried kokum (amsul)
- 1 teaspoon red chili powder
- 1 medium-sized onion
- 1 cup grated fresh coconut
- 1 small bowl of chopped coriander leaves
- Salt to taste
Method:
- First, cut off the heads of the Verli fish and remove the scales. Clean the fish thoroughly inside and out, washing them in clean water two or three times. Once cleaned, rub them with turmeric and salt and set aside.
- While the fish marinate, finely chop the onion and cut the green chilies into small pieces.
- In a heavy-bottomed pan, add some coconut oil (or any available oil). Once the oil is hot, add the chopped green chilies and onions, and sauté them slightly.
- After sautéing the onions, add the grated coconut. Then, add turmeric, red chili powder, and salt. Mix well and add a little water, then cover and let it cook for two to four minutes.
- After a few minutes, add the cleaned fish and dried kokum. Stir gently, cover again, and let it cook on a low flame for another four to five minutes.
- After five minutes, check if the fish is cooked. The color change of the fish will indicate if it’s done. If unsure, gently poke with a toothpick or fork. Avoid stirring repeatedly as it may break the fish and mix the bones with the curry.
- Once cooked, sprinkle chopped coriander leaves on top and turn off the heat. Keep it covered for a while before serving.
Verli Sukhe pairs excellently with rice and fish curry.
