Name: Chilli-Encrusted Sardines with Beetroot Salad
Yield: 4
Cuisine: African
Ingredients: For the sardines; 16 sardines, butterflied (you can substitute for herring or mackerel); Vegetable oil; Lime wedges; 4 garlic cloves, grated; 1 tbsp ginger, grated; 1 tsp chilli powder; 1 tsp turmeric; 2 tbsp lime juice; Salt; For the chilli paste; 8 green chillies, de-seeded; 3 whole green chillies; 3 tsp coriander seeds, ground; 2 tsp cumin, ground; For the beetroot salad; 850g beetroot; Salt; 100g radishes, sliced; 2 tbsp chives, snipped; 2 tbsp mint, chopped; 2 tbsp fresh coriander, chopped; 1 red onion, sliced; Pinch salt; For the dressing; 150ml vegetable oil; 1 lemongrass stalk, bruised; 1 tsp black mustard seeds; Zest of 1 lime; Juice of 2 limes