|Sunflower oil||1 1⁄2 Tablespoon|
|Curry powder||1 Teaspoon|
|Tabasco sauce||2 Drop (Few Drops)|
|Worcestershire sauce||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Remove the intestines from the sardines, as described in the recipe above.
Blend the oil with the rest of the ingredients and spoon over the fish.
Preheat the grill and cook the sardines for 6 to 8 minutes, turn over halfway through the cooking period and brush with the devilled mixture.
Serve as a light main dish with a crisp green salad.