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Grilled pilchards

Recipe from: 12/19/2002 12:00:00 AM
Ingredients 8
Servings 8


  • 1
    pilchards, heads intact (gut them only if bigger than 12 cm)
  • 3
    garlic cloves, crushed
  • juice and rind of 1 lemon
  • 15
    chopped parsley
  • 15
    chopped fresh coriander
  • large pinch each curry powder, cumin and turmeric
  • salt and black pepper to taste
  • lemon wedges


Place the pilchards in a flat glass dish.
Mix the remaining ingredients except the lemon slices and pour on top.
Leave for an hour.
Drain and braai over hot coals, about 5 to 10 minutes a side until just cooked through.(If using a closed braai it is unnecessary to turn the pilchards.)
Serve with the lemon wedges.

Read more on: fish/seafood  |  grill

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