I sometimes can't just keep quiet. I must needle myself in inventing a new recipe. Why not? Especially when I don't have many things rolling on my head at one go. Moreover, with cooking fish so often (Murungakka Fish Curry & Fish In Chilli Lime Gravy), there is definitely a need to think differently. So, after carefully considering I have not also used my oven for a while, grilling fish sounded interesting. Grilling basically is about marinating the ingredients on the core ingredient, in this case, its fish, and then the outcome is crispy crunchy without missing out on the tender flesh inside Curry Leaves Grilled Fish (Grilled Spicy Prawns, Curry Leaves Baked Chicken, Otak-Otak, Grilled Mackerel & Grilled Chicken Wings).
8 small fresh sardine fish - de-cut but don't remove the head.
1/2 tsp chilli flakes (or as preferred)
3 sprigs curry leaves - shredded
1/2 tbsp ginger paste
Salt to taste
3 tbsp oil
To serve with
Lime or lemon - sliced
Mix and marinate fish with all the ingredients listed above except oil.
Cover with glad wrap and keep in the fridge until meal time.
Next is to drizzle oil in a portable grill and grill fish on both sides.
Serve with salad leaves and lime.