Spicy seafood BBQ

Sharp, hot and sour, Reza Mahammad's recipe for chilli coated fish makes a great addition to the barbecue grill
By Reza Mahammad
Spicy seafood BBQ
  • Rating:
  • Serves: 3
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 tbsp white malt vinegar
  • 0 2 limes, juice only
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 1 piece ginger, (3cm)chopped
  • 3 clove garlic, chopped
  • 500 g sardines, or 500g cleaned, sliced squid, or 500g prawns with shells
  • 1 tbsp coconut oil


1. Blend the white vinegar, lime juice, chilli powder, turmeric powder, ginger and garlic to a smooth paste in a food processor. It can also be pounded using a mortar and pestle.

2. Clean the sardines and make gashes on both sides of each fish. Rub the spice paste over the fish - if you are using squid or prawns, evenly coat the spice masala over the seafood.

3. Heat a griddle or heavy frying pan and add the vegetable oil. Fry the fish in batches over a moderate heat for about five minutes, depending on which fish you are using.

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