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Bombay Tandoori Sardines
🇮🇳 Indian

Bombay Tandoori Sardines

🇮🇳 Indian

Bombay kitchens keep their sardines tandoori close to the chest — this version follows the house rules: slow masala, honest heat. Ready in 35 minutes including prep.

Prep 15 min Cook 20 min Serves 4 Medium

Ingredients

  • Yogurt1/2 cup
  • Ginger Garlic Paste1 tbsp
  • Kashmiri Chili Powder2 tsp
  • Garam Masala1/2 tsp
  • Saltto taste
  • Onion1 large, finely chopped
  • Tomato2, finely chopped
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Ground Coriander1 tsp
  • Red Chili Powder1 tsp
  • Sardines450 g, steaks

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Heat the vegetable oil in a heavy pot until it shimmers.

  2. 2

    Crackle the cumin until a shade darker and nutty.

  3. 3

    Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.

  4. 4

    Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.

  5. 5

    Marinate twice — dry spices first, then the yogurt coat — and char under the hottest grill you own.

  6. 6

    Add the sardines, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 15-20 minutes.

  7. 7

    Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Hot water, never cold; dull gravy is a temperature mistake.

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