Babez Naidoo's family recipe.
Image: Supplied
The annual sardine run has arrived along the KwaZulu-Natal coastline, with fresh nettings reported at Port Edward, followed by catches at Pumula and Umzumbe.
For many South African families, the arrival of the sardines is more than just a natural spectacle — it marks the return of a much-loved seasonal tradition, bringing fresh catches, family recipes and memories passed down through generations.
Babez Naidoo, from Isipingo, who runs the popular Facebook food group Babez Delicious Cuisine, said sardines have always been a special part of her family’s meals.
Naidoo told the POST she learned how to clean, prepare and cook sardines from her mother when she was just 10 years old.
“I grew up learning these recipes from my mother. It became a family tradition that I now share with others,” she said.
Before cooking, Naidoo explained that fresh sardines need to be cleaned properly.
To remove the scales, she recommends using a small knife and scraping from the tail towards the head while holding the fish over a sink. The sardines should then be rinsed thoroughly under cold water.
To clean the fish, make a small cut along the underside, remove the gut, and rinse again before preparing.
Naidoo’s family recipe combines traditional spices with a simple cooking method.
Babez Naidoo’s curry sardine recipe
Ingredients:
Method:Mix all the ingredients together and coat the sardines well. Leave them to marinate for 30 minutes, or overnight in the fridge for a stronger flavour.
Deep fry the sardines over medium heat until golden and crispy.
Naidoo recommends serving them with a fresh salad, dhall, rice or buttered bread.
As the sardine run continues moving northwards, many KZN residents are watching the coastline closely, waiting for the arrival of the larger shoals and the chance to enjoy one of the province’s favourite seasonal delicacies.
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