Grilled sardines are a favorite along the coast of Kerala (and a favorite of mine), where small, oily fish are cooked simply and quickly, often with little more than chili, ginger, garlic, and curry leaves. The goal isn’t to mask the fish, but to season it assertively enough to stand up to grilling while keeping the flesh moist.
My family’s version uses a coarse green chili paste rather than a smooth marinade, allowing the seasoning to cling to the fish and work its way into the cuts made along the sides. A small amount of cornstarch helps the paste stick and creates a lovely surface browning without turning the fish crusty. Coconut oil, used sparingly, keeps the flavor anchored firmly in South Indian cooking.
Sardines are traditional for this preparation because they are oily, assertive, and cook quickly. If they’re unavailable, choose fish with similar fat content or structure rather than leaning toward very lean fillets.
Mackerel (whole or split): The closest substitute. Oily, strongly flavored, and well suited to chili-forward marinades. Cooking time is similar, though larger fish may need slightly longer over lower heat.
Spanish mackerel (seer fish) steaks: Common in South Indian cooking. Use thick slices and reduce the heat to avoid scorching the marinade.
Herring: Works well where available, especially for grilling or pan-searing. Treat it the same way as sardines, keeping the heat moderate.
Rainbow trout (whole, small): Less oily but still workable. Add a little extra coconut oil to compensate and watch closely to prevent drying.
Tilapia or other firm white fish (as a last resort): Not traditional and less robust. Use thicker fillets, shorten marinating time, and expect a milder result.
Avoid:
Very delicate fish (sole, flounder) or heavily smoked or pre-salted fish. They won’t hold up to the spice paste or cooking method.
How to Make Kerala Style Grilled Sardines
Rinse the sardines and pat them dry. Cut two or three shallow slashes on each side of the fish to help the marinade penetrate.
Grind the green chilies, ginger, garlic, and curry leaves into a coarse paste using a mortar and pestle or a small food processor. Keep the texture rough rather than smooth.
Rub the paste thoroughly into the sardines, making sure it gets into the slashes. Add turmeric, black pepper, salt, and lime juice, and work everything evenly into the fish. Sprinkle the cornstarch over the fish and mix gently so it coats the surface.
Cover and refrigerate the fish for at least 30 minutes.
Heat a grill pan, cast iron skillet, or flat tawa over low to medium-low heat. Add coconut oil and spread it lightly across the surface.
Place the sardines in the pan in a single layer. Add a few extra curry leaves around the fish. Cook gently for 4–5 minutes, keeping the heat moderate so the spice paste doesn’t burn.
Turn the fish carefully and cook the second side for another 4–5 minutes, until the flesh is opaque and just firm.
Remove from the pan and serve immediately.
Kerala Style Grilled Sardines
Total Time: 1 hour 10 minutes
Yield: Serves 4
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Description
Whole sardines marinated with green chilies, ginger, garlic, and curry leaves, then grilled gently in coconut oil until just cooked through.
Ingredients
Units
- 1 lb sardines (about 12-16), cleaned and scaled
- 6–8 green chilies, roughly chopped (adjust to heat tolerance)
- 1/2-inch piece fresh ginger, peeled
- 5–6 garlic cloves
- 2 sprigs curry leaves, plus extra for cooking
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon cornstarch
- Juice of 1/2 lime (about 1 tablespoon)
- Salt, to taste
- Coconut oil, for cooking (about 1-2 teaspoons)
- Steamed rice, or chapati for serving
Instructions
Rinse the sardines and pat them dry. Cut two or three shallow slashes on each side of the fish to help the marinade penetrate.
Grind the green chilies, ginger, garlic, and curry leaves into a coarse paste using a mortar and pestle or a small food processor. Keep the texture rough rather than smooth.
Rub the paste thoroughly into the sardines, making sure it gets into the slashes. Add turmeric, black pepper, salt, and lime juice, and work everything evenly into the fish. Sprinkle the cornstarch over the fish and mix gently so it coats the surface.
Cover and refrigerate the fish for at least 30 minutes.
Heat a grill pan, cast iron skillet, or flat tawa over low to medium-low heat. Add coconut oil and spread it lightly across the surface.
Place the sardines in the pan in a single layer. Add a few extra curry leaves around the fish. Cook gently for 4–5 minutes, keeping the heat moderate so the spice paste doesn’t burn.
Turn the fish carefully and cook the second side for another 4–5 minutes, until the flesh is opaque and just firm.
Remove from the pan and serve immediately.
Notes
Fish size: Smaller sardines cook more evenly and are traditional here. Larger fish may need slightly longer over lower heat.
Heat control: This dish relies on gentle cooking. High heat will scorch the chili paste before the fish is ready.
Cornstarch: The small amount used helps the marinade cling and promotes surface browning. More than that will change the texture.
Curry leaves: Fresh curry leaves matter here. Dried leaves don’t behave the same way and should be avoided.
Make-ahead: The fish can marinate up to 4 hours. Beyond that, the acid begins to affect the texture.
Serving: These sardines are often eaten with plain rice, chapati, or on their own as part of a larger spread.
- Prep Time: 60 mins
- Cook Time: 10 mins
Category: Main Course
Method: Grilling
Cuisine: South Indian
Nutrition
- Serving Size: 4 sardines
- Calories: 280
If you liked this, you are going to love these favorite Indian recipes:
Kolkata-Style Spicy Chili Chicken
Bombay Aloo: Masala Potatoes
Crispy Onion Pakoda
Indian Lamb and Chickpea Fritters
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