Ingredients:
1 fresh fish (sardine)
1 tsp thyme
1 tsp Caribbean rub
2 tbsp Asmie's Kitchen Ground pepper
1 tsp Asmie's Kitchen Curry powder
1 tsp dried Rosemary leaves
1 stock cube
A dash of salt
3-4 tbsp olive oil
1 tbsp grated ginger
1 tbsp grated garlic
1 grated small onion
1 tbsp lemon juice
1 tbsp grated mint & curry leaves

  For the Sauce
1 cup grated bell peppers, onions
1 tbsp ginger & garlic paste
1 stock cube
A dash of salt
1 tsp curry


 Roasted Potatoes
 1 large sweet potatoes (peeled & cut into cubes)
1 tsp thyme
1 tsp curry
1 tsp dried rosemary leaves
A dash of salt
1 tbsp Asmie's Kitchen Ground Pepper
3-4 tbsp olive oil

  SAUCE

Method

Heat the oil in a pan. Add the ginger & garlic paste. Fry for a minute. Add the grated vegetables, seasonings and spices. Fry till cooked. You can add some water if it's too thick. Remove from the fire and set aside.


  GRILLED FISH

  Method
Remove the fish intestines, etc. Wash the fish with lemon water; add drops of lemon juice in a bowl of water and wash the fish thoroughly. Put in a strainer.
   Get a medium bowl. Add all the fish ingredients in the bowl. Mix well with a fork.
  Make slits on the fish. Rub the marinate in and on the fish with a brush or hand. Preheat your oven and grill the fish for 5 minutes. Bring the fish out from the oven. Rub the sauce in and on the fish. Return it to the oven and grill for 25-30 minutes.


 ROASTED POTATOES

  Method

Rub some oil in a baking pan. Mix the potatoes, spices, seasonings and olive oil in a bowl. Toss well to combine. Preheat your oven. Roast in the oven for 30-35 minutes.
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