Chilli Encrsted Sardines with Beetroot Salad
Chilli Encrsted Sardines with Beetroot Salad
Get this quick and easy African-style sardine recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 3 hours
  • Cooking Time 60 minutes
  • Yield 4 servings
Ingredients
  • Sardines
  • 16 Sardines, butterflied / can substitute Herring or Mackerel
  • Vegetable Oil
  • Lime wedges
  • 4 Garlic Cloves, grated
  • 1 tsbp Ginger, grated
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Turmeric
  • 2 tablespoons Lime Juice
  • Salt
  • Chilli Paste
  • 8 Green, chillies, de-seeded
  • 3 Whole Green Chillies
  • 2 teaspoons Coriander, ground
  • 2 teaspoons Cumin, ground
  • Beetroot Salad
  • 850 grams Beetroot
  • Salt
  • 100 grams Radishes, sliced
  • 2 tablespoons Chives, snipped
  • 2 tablespoons Mint, chopped
  • 2 tablespoons Coriander, chopped
  • 1 Red Onion, sliced
  • Pinch Salt
  • Dressing
  • 150 millilitres Vegetable Oil
  • 1 Lemongrass Stalk, bruised
  • 1 teaspoon Black Mustard seeds
  • 1 zests of Lime
  • 2 Juice of Lime
  • 2 tablespoons honey
Method
  1. Mix all the marinade ingredients, and pour over the Sardines
  2. Leave to marinate for 30 Minutes
  3. Prepare the Chilli paste, by blending all the ingredients in a blender
  4. Coat the Sardines with the Chilli Paste and shallow fry over medium heat for 2 minutes per side
  5. Remove, drain on paper and serve with the Beet Root Salad
  1. Beetroot Salad
  2. Heat the oil and the lemongrass over low heat and leave to infuse off the heat for a few hours
  3. Preheat the oven the oven to 200°C
  4. Place beetroot on foil on roasting tray, drizzle with a bit of the lemongrass oil
  5. Season with Salt, wrap and cook for 1 hour until tender. Cool, peel and cut into wedges
  6. Reheat the remaining oil, add mustard seed and allow to crackle over low heat. Allow oil to cool then add the remaining ingredients, mix well and toss over the roasted beetroot

Tagged Under

Recipes to consider

Trending