1 cup all-purpose flour
Salt and black pepper to taste
6 1/2 cups olive oil
1 kg clean and boneless sardines
20 cloves of garlic, peeled
2 onions, thinly sliced
1 tablespoon grated ginger
1 tablespoon chopped coriander root
1 cup tomato puree
3 cups red wine vinegar
15 mint leaves
2 tablespoons hot pepper sauce
2 tablespoons ground coriander
4 red bell peppers, seeded
1 cup all-purpose flour
Salt and black pepper to taste
6 1/2 cups olive oil
1 kg clean and boneless sardines
20 cloves of garlic, peeled
2 onions, thinly sliced
1 tablespoon grated ginger
1 tablespoon chopped coriander root
1 cup tomato puree
3 cups red wine vinegar
15 mint leaves
2 tablespoons hot pepper sauce
2 tablespoons ground coriander
4 red bell peppers, seeded
1
In a shallow dish, mix together the flour, salt, and black pepper. Reserve
2
Heat 1 1/2 cups of olive oil in a frying pan
3
Dredge the sardines in the seasoned flour and fry in hot oil until golden brown
Drain on paper towels
4
In a large saucepan, heat the remaining oil with garlic, onion, ginger, and coriander root for 5 minutes
Add tomato puree, red wine vinegar, mint leaves, hot pepper sauce, and ground coriander
Bring to a simmer and cook for 30 minutes
Let cool
5
Assemble layers of sardines, bell peppers, and marinade in a refrigerator, finishing with the marinade
Cover and refrigerate for at least 12 hours or up to 4 days before serving.
