Description
Fresh sardines get a fiery makeover with Kerala spices. Coconut oil and curry leaves add a fragrant touch.
Ingredients
Units
Scale
- 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