Grilled Sardines

  • Servings: 3-4
  • Difficulty: easy
  • Print

A classic summer dish of nutritious Sardines, marinated in garlic, lemon and herbs and grilled.

042½ kg fresh sardines, cleaned, scaled and gutted
2-3 tbsp fresh lemon juice
1 tsp paprika
½ black pepper powder
2 garlic cloves, finely minced
2 stems of spring onions, finely chopped
half cup fresh flat leaf parsley, finely chopped
2 tbsp coriander leaves, finely chopped
lemon wedges
sea salt to taste
1 cup extra virgin olive oil


Clean the sardines thoroughly, pat dry inside and out.

In a bowl, mix lemon juice, paprika, black pepper powder, minced garlic, sea salt, parsley, coriander, spring onions and extra virgin olive oil. Whisk everything together and add sardines. Toss all ingredients together and keep aside.

Heat grill or lit barbecue and arrange marinated sardines on grill. Pour remaining marinade over the sardines and grill until fish are cooked and nicely charred. Grill for 2-3 minutes on each side.

Remove from grill and serve warm with lemon wedges.

Vermicelli Coated Chicken Cutlets

  • Servings: 6
  • Difficulty: medium
  • Print

Chicken patties made with cheese, flour, vegetable and stuffed inside potato mixture and coated with vermicelli.

041For filling mixture:
200 gms chicken boneless and boiled

3 tbsp capsicum finely chopped
2-3 tbsp half bunch of fresh coriander, finely chopped
2-3 stems of spring onions, finely chopped
100 gms cheddar cheese
1 tsp black pepper powder
1 cup milk
1 tbsp butter
2 tbsp refined flour
salt to taste

For Patty:
400 gms potatoes, boiled and peeled

1 tsp red chilli powder
½ tsp salt
1 egg for coating
3 tbsp breadcrumbs
vermicelli for coating
oil to fry


First prepare the chicken mixture filling.

Heat butter in a pan and fry flour. Add milk and stir continuously until it becomes a thick sauce. Add cheese, salt, black pepper powder, chicken, capsicum, spring onion, coriander and keep stirring and mixing for 2 minutes. Remove pan from heat and keep aside to cool.

In a large bowl, mash boiled potatoes and add red chilli powder and salt to it.  Mix it well using hands.

Divide the potato mixture into equal sized portions.

Wet your hands with water to make sure it’s not sticky.

Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of chicken filling in the middle and wrap it close, forming a ball and then press it to make flat patty.

Continue this until you make all patties. If it sticks to your hands, wet your hands a little.

Crumble vermicelli in a plate and add some bread crumbs to it.

Heat oil in a heavy-bottomed non-stick pan.

Coat cutlet/patties first with egg and then with vermicelli-breadcrumbs mixtures.  Fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.

Serve hot with sprinkle of coriander and/or spring onions.

Konkani Prawn Patties

  • Servings: 6
  • Difficulty: medium
  • Print

Konkani style patties made with Prawns inside a filling of potato and bread.

040For filling mixture:
300 gms King prawns, peeled cleaned and uncooked
1 tbsp crushed garlic
4 onions, finely chopped
1 tsp red chilli powder
¼ tsp garam masala powder
A pinch of turmeric powder
2-3 kokum
Salt to taste
2 tbsp oil 

For Patty:
400gms potatoes, boiled and peeled
5-6 bread slices
½ tsp salt
2 tbsp lemon juice
2 tbsp coriander leaves
oil to fry


First prepare the prawn mixture filling.

Heat 2 tbsp oil in a pan and sauté crushed garlic and onions for few minute until onions turn pink in colour.  Then add turmeric, red chilli powder, garam masala and salt. Sauté for another minute.

Add kokum and cleaned prawns. Cook until prawns are done and mixture is dry. Let it cool down. Remove kokum afterwards from the mixture.

(Tip: Tamarind paste can be used as a substitute to kokum)

In a large bowl, mash boiled potatoes. Soak bread slices in cold water and then add them to the mashed potatoes along with coriander leaves, lemon juice and salt. Mix it well using hands.

Divide the potato mixture into equal sized portions.

Wet your hands with water to make sure it’s not sticky.

Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of prawn filling in the middle and wrap it close, forming a ball and then press it to make flat patty.

Continue this until you make all patties. If it sticks to your hands, wet your hands a little.

Heat oil in a heavy-bottomed non-stick pan and fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.

Serve with sauce or chutney.