Spicy Sardine Fry

Rich in vitamins and minerals & high source of omega-3 fatty acids known to reduce the risk of cardiovascular diseases. Sardines are good for the nervous system, skin & hair.

Apart from all that- be it a simple fry or gravy, it is simply delicious. Cooked in my friend's kitchen.

Preparation time:
Marination: 15 mins
Fry: 10-15 mins

Ingredients

Sardines: 8 nos (small-med sized)

Marination:
Red Chilli Powder- 1.5 to 2 heaped tablespoons (according to your spice level)
Turmeric powder- 2 pinches
Cumin Powder (Jeera)- 1/4 teaspoon
Coriander powder-  1/4 Teaspoon
Salt - to taste (I used 1 heaped teaspoon)
Vinegar- about 1.5-2  teaspoons (enough to make a thick paste)

To Fry:
Oil- 2-3 table spoons

- De scale and clean the sardines. Ensure there is no black layer in the insides.
- Make small horizontal incisions (about an inch in length) and deep enough for the marinade to stay inside the fish. I recommend about 3-4 slits.
- Now spread the marinade paste generously and evenly all over the fish. Also, all along the mid-section slit.
- Keep aside for minimum 15 minutes. Note: You can wrap this up in a cooking foil and freeze it for upto 2-3 days.
- Heat the oil in a sauce pan (preferably non- stick).
- Place the marinated fish in the hot oil and cook in medium flame. Turn sides after 5 minutes ensuring the fish dont get burnt out.
- Fry until the fish feels "tight." The outer marinade should turn slighly blackish. (5-7 minutes each side)
- Slant the pan and leave it aside for the oil to drain to one side.
- Serve hot- you can squeeze some lime juice and eat it with bread and onions, just plain or with hot rice and dal saar. As you like!