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Three grilled sardines with salad and lemon slices
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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.