With my recipe of Curry Leaves Baked Chicken being a success, I ventured into using the curry leaves for grilling the sardine fish this time around. Instead of one one big piece of fish fillet, the sardines fitted perfect for the grilling as the outer layer was crispy while the meat inside was flaky and soft. The chilly flakes came in for the spicy taste which is a must for us and the fragrant of the curry leaves was all over the grilled fish. If you like a shot of tangy touch, squeeze the lemon or lime juice on top of the fish before eating. Either serve this dish as an appetizer for a light munching before the main course or with rice and other dishes prepared for the day.
8 small fresh sardine fish - de-cut and leave the head on
1/2 tbsp chilly flakes (or as preferred)
3 sprigs curry leaves - shredded
1/2 tbsp blended/grounded ginger
salt to taste
3 tbsp oil
To serve with
lime or lemon - sliced
Mix and marinate the fish with chilly flakes, curry leaves, blended/grounded ginger and salt.
Let it sit for about 3-4 hours in the fridge.
Then heat a portable grill and drizzle oil in.
Grill both sides of the fish until brown and the skin become crispy.
Remove and serve with some salad leaves and sliced lemon or lime.