Kerala Fried Sardines
Fresh sardines rubbed with a bold Kerala-style masala of chili, turmeric, black pepper, ginger, garlic, and lemon, then pan-fried until crisp outside and juicy inside. A simple coastal favorite that pairs beautifully with rice.
For 4 servings
- prep · ~5 min
Clean and score the sardines.
Rinse the sardines well and pat them dry. Make 2 to 3 light slashes on each side so the masala can coat the fish evenly.
TIPDry fish fries better and splatters less in the pan. - mix · ~3 min
Make the Kerala masala.
1.Crush the ginger and garlic to a coarse paste.2.Mix the ginger-garlic paste with red chili powder, turmeric powder, black pepper, lemon juice, salt, and rice flour.3.Add 1 to 2 tsp water only if needed to make a thick paste. - rest · ~15 min
Coat the sardines and let them rest.
Rub the masala all over the sardines, working it into the slashes. Set aside for 15 minutes so the fish absorbs the flavor.
TIPKeep the coating thick, not runny, so it stays on the fish while frying. - fry · ~8 min
Pan-fry the sardines.
1.Heat coconut oil in a wide pan over medium heat.2.Add the curry leaves and let them sizzle for a few seconds.3.Place the sardines in a single layer and fry until the underside is crisp, 3 to 4 minutes.4.Flip gently and fry the second side for 2 to 3 minutes until cooked through and browned at the edges.TIPDo not crowd the pan; fry in batches if needed so the sardines crisp instead of steam. - serve · ~1 min
Serve the sardines hot.
Transfer the fried sardines to a plate and spoon over the crisp curry leaves from the pan. Serve hot with rice and simple sides.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the sardines very dry before coating; moisture makes the masala slide off and the fish steam instead of crisp.
- 2Keep the marinade thick and clingy, using only a few drops of water if needed so the rice flour forms a light crust.
- 3Let the coated sardines rest for the full 15 minutes so the ginger, garlic, and lemon penetrate the slashes.
- 4Heat the coconut oil fully before adding fish; if the oil is not hot enough, the sardines can stick and break.
- 5Flip only after the first side looks deep red and releases easily from the pan, about 3 to 4 minutes.
- 6Fry in a single layer with space between fish so the edges brown properly and the skins turn lightly crisp.
- 7Leftovers are best reheated in a hot pan, not the microwave, to bring back the crust and avoid a fishy smell.
Adapt it for your goals.
Extra-spicy
Increase black pepper slightly and add a bit more chili powder for a sharper, hotter coastal-style fry.
low oilLow-oil
Shallow-fry in less oil or air-fry after brushing with coconut oil if you want a lighter version with less pan grease.
tawa styleTawa-style
Use a cast-iron tawa for deeper browning and a more intense crust, ideal if you like crisp edges.
tamarindTamarind
Swap the lemon juice for a little tamarind pulp for a more traditional sour note and darker masala flavor.
Why this is on our healthy list.
Rich in Omega-3 Fats
Sardines naturally provide beneficial fats that are associated with heart and brain health.
Good Protein Source
This dish delivers high-quality protein from sardines, which helps make the meal filling and satisfying.
Contains Anti-inflammatory Spices
Turmeric, ginger, garlic, and black pepper add flavor while contributing plant compounds valued in everyday cooking.
Frequently asked questions
Yes, up to about 30 minutes is fine in the fridge, but much longer can make the lemon juice start changing the fish texture.
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