How to prepare traditional South African sardines: a family recipe

Sardines have arrived in KwaZulu-Natal two weeks earlier than expected - at Port Edward on Saturday morning. 

They may be a humble fish, but for many South African families, sardines hold a special place at the dining table, embodying rich culinary traditions that stretch across generations.

Babez Naidoo, of Isipingo, who heads a popular culinary group on Facebook, Babez Delicious Cuisine, said her family looked forward to the delicacy, which she served with different side dishes.

Naidoo learned how to clean, marinate and prepare sardines from her mother, when she was about 10 years old. She shares her family recipe (below).

But before the sardines are ready for the frying pan, you need to ensure they are thoroughly cleaned.

To remove the scales, get a paring (small) knife and hold the fish over the sink scraping it with the back of the knife from the tail to the head. The scales should fall off easily. Rinse under cold water and run your hands over the skin to ensure all the scales have been removed.

To clean a fresh sardine, hold the fish with its belly facing up, and find the little hole on its underside. Pointing the knife upward, with the sharp side facing upward, make an incision from the hole up to the fish’s throat. Use your finger to ease the gut out, and then rinse with cold water.

Naidoo's family recipe 

12 sardines, cleaned and rinsed well

2 tbs curry powder 

1/2 tsp jeera powder 

1/2 tsp dhania powder 

1/2 tsp turmeric powder

2 tsp garlic paste

1 tbsp lemon juice

fine salt to taste

Method

Mix all the ingredients well. Marinate the sardines with the mixture. Leave for 30 minutes or overnight in a refrigerator. Deep fry on medium heat until golden brown and crispy. Serve with a fresh salad, dhall, rice or buttered bread.

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