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Home » All Recipes » Grilled Sardines with Recheado Paste

Grilled Sardines with Recheado Paste

April 16, 2015 by Dhanya Samuel 14 Comments

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Deliciously smoky grilled sardines with Recheado paste or Goan red masala; a delight for your tastebuds!

Yes, it’s coming! The much dreaded ‘writer’s block’ which rears its ugly head occasionally is slowly creeping in.

I can identify it these days. Starts with the physical self, a slow drain of energy which eventually creeps into my mind and pfffff…..I go blank.

Unlike earlier, I don’t fight this phase anymore; neither do I get upset or frustrated. I understand that it is my inner self asking me to slow down, take it easy and give it the rest it deserves. And this phase is an experience which bounces me back stronger and surer of who I am and the work I want to do.

So if you find me not my usual self or see a bit of irregularity here, I am just waiting for my mojo to be back.

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Today’s dish uses sardines, the large oily sardines. These are larger than the regular sardines; contain more oil content which makes it much healthier as these contain higher levels of omega-3 fatty acids. The only catch is that these types of oily fish also contain a higher level of mercury or dioxin. So while extremely nutritious, these have to be taken in moderation.

I have always enjoyed the flavour of oily sardines especially when grilled. The higher oil content keeps the fish moist and with a bit of spice rub on it, these sardines are a delicious feast.

This time, I used the famous Goan spice marinade known as the Recheado paste or Reshad paste or sometimes, also as the Goan red masala. Don’t get thrown off by the word ‘red’; it has less heat and more colour due to the use of dry red chillies.

These grilled sardines with Recheado paste is a great starter or accompaniment to any meal, especially Indian meals. Try these instead of the traditional seafood choices for your next bbq party.

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The Recheado or Reshad paste is an excellent marinade for seafood, especially fish that are fleshy in nature. The spices are blended with tamarind and vinegar with a hint of sugar to balance out the flavours. If you do not have a grill, then pan fry the fish. But the best option would be a coal fired barbecue to grill this fish; add a couple of beers and enjoy!

So let’s enjoy these deliciously smoky Grilled sardines with Recheado paste.

Three grilled sardines with salad and lemon slices
Print Recipe

Grilled Sardines with Recheado/Reshad Paste

Course: Side Dish
Cuisine: Goan, Indian

Ingredients

  • 6 oily sardines; gutted and cleaned
  • Salt to season
  • 2 cloves
  • ½ tsp cumin/jeera seeds
  • ½ tsp black peppercorns
  • ½ inch cinnamon bark
  • 3-4 long dry red chillies this gives medium heat, so adjust quantity to suit preferences
  • ½ inch ginger
  • 3 medium garlic cloves
  • ¼ tsp turmeric powder
  • Sugar a pinch
  • 1 tsp tamarind paste
  • ½ tsp white vinegar
  • Fresh garden salad to serve
  • lemon wedges to serve

Instructions

  • Clean and wash the sardines; pat dry. Score the fish to allow deeper penetration of the marinade.
  • Soak the dry chillies in warm water for 15 minutes and then use for blending.
  • Blend cloves, cumin, peppercorns, cinnamon, dry red chilli, ginger, garlic, turmeric, sugar, salt, tamarind and vinegar into a paste.
  • Rub the sardines with this paste and keep aside for 2 hours. Overnight marination is a great idea if you have the time.
  • Grill on a pan till done or shallow fry in oil.
  • Serve hot with lemon wedges and a side of fresh garden salad.

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Reader Interactions

Comments

  1. theyellowdaal

    March 24, 2016 at 9:43 am

    It looks so good. It’s in my “to try” list.??

    Reply
    • vanyadhanya

      March 24, 2016 at 11:25 am

      Awesome; do let me know if you enjoyed it. Thanks for stopping by….

      Reply
  2. chefceaser

    April 21, 2015 at 10:03 am

    Reblogged this on Chef Ceaser.

    Reply
  3. Padma

    April 20, 2015 at 8:21 pm

    I love fish fry..especially the little ones:)…well presented with lovely clicks;),,,I too just had a post on fish fry last week:)

    Reply
    • vanyadhanya

      April 21, 2015 at 12:55 am

      that’s awesome Padma.

      Reply
  4. tinywhitecottage

    April 16, 2015 at 4:32 pm

    They look delicious. I was eyeing some large sardines at the market the other day. I’ve never cooked them before so chose a different fish. I’ll have to go back and see if they still have some and try your recipe. I love grilled fish and your paste sounds fabulous.

    Reply
    • vanyadhanya

      April 17, 2015 at 1:27 am

      Sardines are delicious if you like the texture of small fish. The smaller ones have to be eaten crunchy while the bigger ones like the ones I have used can be grilled or fried.

      Reply
  5. Vasun

    April 16, 2015 at 2:02 pm

    delicious looking sardines! I’ve never had fresh sardines before.

    Reply
    • vanyadhanya

      April 17, 2015 at 1:26 am

      oh, you must give it a try when you get the chance. Its a great fish.

      Reply
      • Vasun

        April 17, 2015 at 2:58 am

        My fear is the smell & the cleaning!? It’s so tiny. How do u clean it?

      • vanyadhanya

        April 17, 2015 at 8:18 am

        A kitchen scissors is the best way to clean sardines. One snip across the head region and one sideways to pull out the guts. No scales so no need to scrub. If its fresh, there’s hardly any smell. And wash it in a mixture of salt and lemon water. But if the fish is not fresh, then yes, it stinks like crazy

  6. sarithakumbakkara

    April 16, 2015 at 12:03 pm

    I love it!

    Reply
    • vanyadhanya

      April 17, 2015 at 1:26 am

      thanks Saritha

      Reply

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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