Goa is famous for its rich seafood tradition and offers countless varieties of fish, each with its own unique taste! One of the many varieties of small fish available here is Velli/Verli (silver fish). This small, delicious, silvery fish is prepared in several different ways in Goa, and one of them is Vellyache Sukhe.
The method of preparing Vellyache Sukhe is extremely simple and takes very little time. Fish is the soul of a traditional Goan meal. When Velli Sukhe or Sukhe made with any other fish is served along with Goan fish curry, steamed rice and fried fish, it is enough to make any true seafood lover thoroughly enjoy the meal.
The method of preparing Sukhe also varies depending on the type of fish. In other words, the method is different when preparing Sukhe with Velli or Sungate, while the preparation is different for Tarli or Bangdulyache Sukhe, made with small mackerel.
In traditional Goan cuisine, fish is considered an inseparable part of the meal. Vellyache Sukhe served with hot steamed rice, fish curry and fried fish makes any seafood lover’s meal even more delicious and complete.
Let us now see how to make traditional Goan Vellyache Sukhe.
Traditional Goan Velli Sukhe Ingredients
- Velli (Silver Fish): 20 to 25
- Coconut Oil: 1 tablespoon
- Turmeric: ½ teaspoon
- Green Chillies: 2, finely chopped
- Kokum (Amsul): 3 to 4 pieces
- Red Chilli Powder: 1 teaspoon
- Onion: 1 medium-sized, finely chopped
- Freshly Grated Coconut: 1 cup
- Finely Chopped Coriander: 1 small bowl
- Salt: As per taste
Easy Traditional Goan Vellyache Sukhe Recipe
- First, cut off the heads of the Velli fish and remove the scales. Clean the fish thoroughly inside and outside and wash it two or three times with clean water. Once the fish is cleaned, apply turmeric and salt and keep it aside for some time to marinate.
- While the turmeric and salt are being absorbed into the fish, finely chop the onion. Cut the green chilies into small pieces.
- Heat a little coconut oil (or any other oil available to you) in a thick-bottomed cooking pot.
- Once the oil is hot, add the chopped green chillies and finely chopped onion. Sauté them lightly.
- Once the onion is sautéed, add the freshly grated coconut. Add turmeric, red chilli powder and salt, mix well, and add a little water. Cover the pot and allow it to cook for four to five minutes.
- Next, add the turmeric-and-salt-marinated fish and kokum. Mix gently, cover the pot again and cook for another four to five minutes.
- After five minutes, remove the lid and check whether the fish is cooked. The change in the colour of the fish indicates that it is cooked. If you cannot determine this, gently prick the fish with a toothpick or the edge of a fork to check. Do not stir the fish repeatedly with a ladle, as this can break the fish and cause the bones to mix into the Sukhe.
- Once the fish is cooked, sprinkle chopped coriander over it and turn off the heat. Keep the dish covered for a few minutes before serving it hot.
How to Serve Traditional Goan Vellyache Sukhe
Traditional Goan Vellyache Sukhe tastes delicious when served hot with steamed rice and fish curry. It can also be served as a side dish with any traditional Goan non-vegetarian meal.
