Sardines, bought in kilos or mann (four kilos) are generally taken home, cleaned by hand, then kept in sealed container to dry. There are later ground, sometimes with fennel seeds. While today's housewife probably uses an electric grinder, the cook of yesteryear would have used a large mortar and pestle.
The most popular way to serve sardines is to grind them almost to powder to sprinkle over freshly boiled, then steamed rice, with fresh samen served as a side dish.
Fresh herbs, sliced lemons and tomatoes accompany this dish and as is the tradition, it is eaten in the Gulf home in lo-gamah fashion - with the right hand.

2 lbs (950gms) fried fish (mini sardines or whitebait - both can be purchased ready dried in the fish market)
7 tablespoons ground roasted fennel seeds