Grilled sardines are a favorite along the coast of Kerala (and a favorite of mine), where small, oily fish are cooked simply and quickly, often with little more than chili, ginger, garlic, and curry leaves. The goal isn’t to mask the fish, but to season it assertively enough to stand up to grilling while keeping the flesh moist.
My family’s version uses a coarse green chili paste rather than a smooth marinade, allowing the seasoning to cling to the fish and work its way into the cuts made along the sides. A small amount of cornstarch helps the paste stick and creates a lovely surface browning without turning the fish crusty. Coconut oil, used sparingly, keeps the flavor anchored firmly in South Indian cooking.
Sardines are traditional for this preparation because they are oily, assertive, and cook quickly. If they’re unavailable, choose fish with similar fat content or structure rather than leaning toward very lean fillets. 
Mackerel (whole or split): The closest substitute. Oily, strongly flavored, and well suited to chili-forward marinades. Cooking time is similar, though larger fish may need slightly longer over lower heat.
Spanish mackerel (seer fish) steaks: Common in South Indian cooking. Use thick slices and reduce the heat to avoid scorching the marinade.
Herring: Works well where available, especially for grilling or pan-searing. Treat it the same way as sardines, keeping the heat moderate.
Rainbow trout (whole, small): Less oily but still workable. Add a little extra coconut oil to compensate and watch closely to prevent drying.
Tilapia or other firm white fish (as a last resort): Not traditional and less robust. Use thicker fillets, shorten marinating time, and expect a milder result.
Avoid:
Very delicate fish (sole, flounder) or heavily smoked or pre-salted fish. They won’t hold up to the spice paste or cooking method.
How to Make Kerala Style Grilled Sardines
Rinse the sardines and pat them dry. Cut two or three shallow slashes on each side of the fish to help the marinade penetrate.
Grind the green chilies, ginger, garlic, and curry leaves into a coarse paste using a mortar and pestle or a small food processor. Keep the texture rough rather than smooth.
Rub the paste thoroughly into the sardines, making sure it gets into the slashes. Add turmeric, black pepper, salt, and lime juice, and work everything evenly into the fish. Sprinkle the cornstarch over the fish and mix gently so it coats the surface.
Cover and refrigerate the fish for at least 30 minutes.
Heat a grill pan, cast iron skillet, or flat tawa over low to medium-low heat. Add coconut oil and spread it lightly across the surface.
Place the sardines in the pan in a single layer. Add a few extra curry leaves around the fish. Cook gently for 4–5 minutes, keeping the heat moderate so the spice paste doesn’t burn.
Turn the fish carefully and cook the second side for another 4–5 minutes, until the flesh is opaque and just firm.
Remove from the pan and serve immediately.
Kerala Style Grilled Sardines
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
Fresh sardines get a fiery makeover with Kerala spices. Coconut oil and curry leaves add a fragrant touch.
Ingredients
- 1 lbs (454 g) Sardine
- 7 to 8 Green chillies
- 1/2 inch piece Ginger
- 5 to 6 cloves Garlic
- 1 tsp Pepper
- 2 sprigs Curry leaves
- 1 tsp Cornflour
- 1/2 tsp Turmeric
- Juice of half lime Lime juice
- Coconut oil
Instructions
- Make slight gashes on half a kilo of cleaned sardines to allow the masala to penetrate, making the fish juicy and tender.
- Grind green chilies, ginger, garlic, and curry leaves coarsely.
- Rub the mixture into the fish, adding salt, turmeric, pepper powder, and the juice of half a lime.
- Add one teaspoon of cornflour to the marinated fish, mix, and refrigerate for at least half an hour.
- Heat a grill pan, non-stick pan, or small tawa. Drizzle about one teaspoon of coconut oil onto the pan and gently place the marinated fish on it.
- Simmer the heat throughout cooking.
- Add some curry leaves to the side for extra flavor.
- Turn the fish to grill the other side once one side is grilled.
Notes
- For extra smoky flavor, grill the sardines over medium-high heat for a shorter time.
- If fresh sardines are unavailable, use frozen sardines, ensuring they are fully thawed and patted dry before marinating.
- Leftover grilled sardines are delicious in salads or tacos; store them in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 150g
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 50
If you liked this, you are going to love these favorite Indian recipes:
Kolkata-Style Spicy Chili Chicken
Indian Lamb and Chickpea Fritters
Frequently Asked Questions
What type of fish should I use if sardines aren’t available?
If sardines are unavailable, mackerel is the closest substitute due to its oily texture and strong flavor, but you can also use herring or rainbow trout, adjusting cooking times accordingly.
Why do I need to make cuts along the sides of the sardines?
Making cuts along the sides of the sardines allows the coarse green chili paste to penetrate the fish better, enhancing the flavor during grilling.
How does the cornstarch affect the grilling process?
Adding a small amount of cornstarch to the chili paste helps it stick to the fish and promotes a nice surface browning without making the fish crusty.
I did this with mackerel and it was lovely. Very vibrant!!
Glad to hear that Perry!
Massive sardine lover here and I usually grill them Spanish style but I have to try this!!!
Same here, love a good chirinquito sardine! But this one is really fantastic too.