Karuvadu thokku | Dry fish recipe

Karuvadu thokku is a semi-dry curry recipe prepared with fleshy dry fish and spices. Learn with video/stepwise pictures.

Prepare this karuvadu thokku with lots of chopped onions and tomatoes with chilli powder which makes the thokku a favorite pair for hot rice. This dry fish thokku is not using the tamarind like dry fish curry or gravy. The cooked tomatoes give the required tanginess to the thokku.

Moreover, store this karuvadu thokku in the refrigerator and use up to a week.

I use gingelly oil to cook most of the non-veg recipes and particularly for fish related food. It’s up to your preference using gingelly oil or regular oil.

I know many of them, who like to eat dry fish without its strong unique smell. If you like to remove the intense smell, just dip the pieces in hot water for a while. Soaking in hot water really helps with removing most of the smell.

Furthermore, for this karuvadu thokku, try to use any boneless/thornless dry fish variety for better taste and texture.

You may like these popular non-veg recipes from my blog:

Andhra Chepala pulusu

Tawa fish fry

Chicken sukka

Ambur mutton biryani

Chicken biryani in a cooker

Watch the video here:

Karuvadu thokku | Dry fish recipe

Sangskitchen

Karuvadu thokku is a semi-dry curry recipe prepared with fleshy dry fish and spices.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories 280 kcal

Ingredients

  

1x2x3x

• 100 g dry fish karuvadu
• 2 tbsp gingelly oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 big onions
• 6 garlic pods
• Few curry leaves
• 2 green chillies
• ¼ tsp turmeric powder
• 1 ½ tsp chilli powder
• 2 tomatoes
• ¾ tsp salt
• 1 cup water

Instructions

 

Preparation:

• Wash the dry fish pieces under running water.
• Soak them in hot water for 30mins. Soaking in hot water will make the hard dry fish pieces soft to handle. In addition to that, the excess salt would be removed from the karuvadu/dry fish with hot water soaking.
• After 30 minutes, when the pieces are soft enough to cut, chop into small pieces.
• Chop onions and tomatoes.

Recipe to make karuvadu thokku:

• Heat gingelly oil in a pan, season with mustard seeds and cumin seeds.
• Let them splutter and add the chopped onions.
• Also, add finely chopped garlic and saute with onions.
• Add a handful of curry leaves and green chilli.
• Saute the onions until they become light brown in color.
• Now add the turmeric powder, chilli powder and salt.
• Add chopped tomatoes and cook until they become soft and mushy. You can cover with a lid and cook for five minutes.
• Pour a cup of water to cook the masala.
• Put the chopped dry fish pieces and mix well.
• Like fish, dry fish also takes only a less time to get cooked.
• Keep the stove in medium flame, cover and cook the karuvadu for around 8-10 minutes.
• Pour some more water in between only if required to cook the dry fish & to get the thokku consistency. It should be thick like the pickle.
• Switch off and serve with hot rice or store.

Notes

Tips: 1) Always use a boneless dry fish variety for this recipe and chop them as small as possible. 2) Next cook the onions and tomatoes well and full to mushy texture before adding dry fish. 3) Finally, mind the quantity of salt you add to the masala. As the dry fish naturally is salted, the thokku doesn't require much of salt.

Nutrition

Calories: 280kcal

Keyword Dry fish masala, Dry fish recipe, How to make Dry fish recipe, How to make Karuvadu thokku, Karuvadu fry, Karuvadu thokku, Karuvattu thokku

Tried this recipe?Let us know how it was!

Preparation:

• Wash the dry fish pieces under running water.
• Soak them in hot water for 30 mins. Soaking in hot water will make the hard dry fish pieces soft to handle. In addition to that, the excess salt would be removed from the karuvadu/dry fish with hot water soaking.

• After 30 minutes, when the pieces are soft enough to cut, chop into small pieces.

• Chop onions and tomatoes.

Recipe to make karuvadu thokku:

• Heat gingelly oil in a pan, season with mustard seeds and cumin seeds.

• Let them splutter and add the chopped onions.
• Also, add finely chopped garlic and saute with onions.

• Add a handful of curry leaves and green chilli.

• Saute the onions until they become light brown in color.
• Now add the turmeric powder, chilli powder and salt.

• Add chopped tomatoes and cook until they become soft and mushy. You can cover with a lid and cook for five minutes.

• Pour a cup of water to cook the masala.

• Put the chopped dry fish pieces and mix well.

• Like fish, dry fish also takes only a less time to get cooked.
• Keep the stove in medium flame, cover and cook the karuvadu for around 8-10 minutes.

• Pour some more water in between only if required to cook the dry fish & to get the thokku consistency. It should be thick like the pickle.

• Switch off and serve with hot rice or store.

Tips:

1) Always use a boneless dry fish variety for this recipe and chop them as small as possible.

2) Next cook the onions and tomatoes well and full to mushy texture before adding dry fish.

3) Finally, mind the quantity of salt you add to the masala. As the dry fish naturally is salted, the thokku doesn’t require much of salt.

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