Karuvadu Thokku is a kind of conventional facet dishes that carry out sturdy homely taste. It is a spiced and flavorful curry made with dry fish cooked together with onion, tomato and few on a regular basis spices. The style is barely spicy, flavorful and really satisfying when had with sizzling rice or mushy idli or dosa.
I make Karuvadu Thokku usually once we get good high quality dry fish from market. The aroma whereas cooking is so distinctive and earthy, you may simply inform one thing particular is occurring in kitchen. It goes properly for each lunch and dinner, and for those who like daring sturdy flavors, it is a should attempt dish.
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About karuvadu thokku
Karuvadu Thokku is a well-liked South Indian facet dish made utilizing dry fish simmered with onions and tomatoes until it turns into thick like pickle consistency. The combination of spice and tang from tomato blends so properly with the salty dry fish giving a deep style. The dish has wealthy masala taste and a slight smokiness that comes naturally from dried fish.
There are many variations of Karuvadu Thokku relying on area and kind of fish used. Some use nation tomatoes for extra tangy style whereas others favor including coconut paste or tamarind. You could make it dry and thick or gravy-like based mostly on what you want. Both style scrumptious in its personal means.
The style primarily is dependent upon how properly the dry fish is soaked and cleaned earlier than cooking. If soaked too lengthy it would lose taste, if not sufficient it will likely be very salty. I used Nei Meen selection for this recipe, however you may make it with any sort of dry fish you like.
I like Karuvadu amma makes, however I’m very particular to the number of dry fish(karuvadu).I’ve tasted simply nethili and neimeen karuvadu and I like each. The aroma fills kitchen, and it jogs my memory of weekends when amma used to make this.
I often make this to a easy meal of rasam and rice. Amma often makes this karuvadu thokku with rice and sambar which is one of the best mixture, the leftover thokku pairs up properly with neeragaram.
Karuvadu thokku elements
- Dry Fish – I’ve used Nei Meen selection, it provides good style and barely chewy texture. You can use any dry fish you get, however be sure that to rinse it properly to take away additional salt, this provides higher style.
- Onion – I added small onions for gentle sweetness and steadiness the salty and spicy style. You may even use huge onion if small ones just isn’t accessible.
- Garlic – I used sliced garlic, this add sturdy aroma and deep taste which matches very properly with dry fish.
- Tomato – I’ve used nation tomatoes, they add tanginess and makes the thokku thick and saucy. This provides good juiciness to the dish which I actually like.
- Red Chilli Powder – I add it for spice and colour. You can regulate as per your spice stage, I hold it gentle typically.
- Curry Leaves – I’ve added curry leaves, this add good taste and freshness to the dish, actually lifts the style.
- Gingelly Oil – I all the time favor gingelly oil for this dish because it provides that genuine style and scent, you need to use little extra for additional taste.
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How To Make Karuvadu Thokku Step By Step
1.Peel the pores and skin from small onions,slice them skinny, then slice garlic.Heat oil in a kadai – add garlic first saute for 2mins.
2.Then add small onion,saute until it turns clear, then add tomatoes saute until mushy and uncooked scent leaves.
3.Add curry leaves and hold cooking till the whole combination turns into mushy.Meanwhile rinse dryfish properly and hold it soaked in heat water for 10mins.Drain the water.
4.Add dry fish together with pink chilli powder,saute for 2mins then add water until immersing stage.
5.Cook lined for 5mins.Press the dryfish with a laddle to test if its cooked.If its mushy then its cooked.
6.Amma recommended to take away the bone and discard at this stage so did as per her instruction although this step is elective.Keep cooking in medium flame.
7.Cook till all of the moisture is absorbed absolutely and the combination turns into like a thokku.
Serve with phulka or pulao.
Expert Tips
- Soaking – I often soak the karuvadu for 10 minutes in heat water to melt and take away extra salt. Do not soak too lengthy else it would unfastened style.
- Cooking time – Keep the flame in medium and let it prepare dinner sluggish. This helps all of the flavors mix properly and offers thick consistency.
- Oil alternative – Always use gingelly oil for conventional taste. It additionally helps scale back sturdy scent of dry fish.
- Salt steadiness – Taste the masala earlier than including extra salt, as dry fish already has sufficient in it.
- Consistency – You could make it dry like pickle or a bit gravy model, each methods it style good. I favor little thick so it stays longer.
Serving and Storage
Serve this with sizzling steamed rice, rasam rice and even mushy idlis. It additionally goes properly with dosa and kal dosa. The taste will get even higher after few hours, so you may make forward and hold for subsequent meal too.
Store leftover in a clear dry container and refrigerate, stays good for two days. Reheat barely earlier than serving.
FAQS
1.Can I make this with contemporary fish as a substitute of dry fish?
No, this recipe is supposed for dry fish. Fresh fish will break and never give similar taste.
2.How to scale back the scent of dry fish?
Rinse properly in heat water and use gingelly oil whereas cooking, it helps scale back sturdy scent.
3.Can I add coconut to this thokku?
You can add little floor coconut paste for creamy texture, however it would change the style barely.
4.Is this very spicy?
It is reasonably spicy, you may scale back pink chili powder if making for teenagers or aged.
5.Can I retailer this for very long time?
If you make it dry sort and retailer in hermetic jar, it stays good for 2-3 days in fridge.
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📖 Recipe Card
Karuvadu Thokku Recipe | Dry fish curry recipe
Karuvadu Thokku is a kind of conventional facet dishes that carry out sturdy homely taste. It is a spiced and flavorful curry made with dry fish cooked together with onion, tomato and few on a regular basis spices. The style is barely spicy, flavorful and really satisfying when had with sizzling rice or mushy idli or dosa.
Ingredients
- 2 items Nei meen karuvadu
- ½ cup small onion sliced
- â…› cup garlic sliced
- 3 small sized tomato
- 1 teaspoon pink chilli powder
- a small sprig curry leaves
- 1 tablespoon gingelly oil
- ¾ cup water
Instructions
-
Peel the pores and skin from small onions, slice them skinny, then slice garlic.
-
Heat oil in a kadai Рadd garlic first saut̩ for two minutes.
-
Then add small onion, sauté until it turns clear, then add tomatoes sauté until mushy and uncooked scent leaves.
-
Add curry leaves and hold cooking till the whole combination turns into mushy.
-
Meanwhile rinse dry fish properly and hold it soaked in heat water for 10 minutes. Drain the water.
-
Add dry fish together with pink chili powder, sauté for two minutes then add water until immersing stage.
-
Cook lined for five minutes. Press the dry fish with a ladle to test if its cooked. If its mushy then its cooked.
-
Amma recommended to take away the bone and discard at this stage so did as per her instruction although this step is elective. Keep cooking in medium flame.
-
Cook till all of the moisture is absorbed absolutely and the combination turns into like a thokku.
-
Serve Karuvadu Thokku Wit PHULKA OR Pulao.
Notes
- Soaking – I often soak the karuvadu for 10 minutes in heat water to melt and take away extra salt. Do not soak too lengthy else it would unfastened style.
- Cooking time – Keep the flame in medium and let it prepare dinner sluggish. This helps all of the flavors mix properly and offers thick consistency.
- Oil alternative – Always use gingelly oil for conventional taste. It additionally helps scale back sturdy scent of dry fish.
- Salt steadiness – Taste the masala earlier than including extra salt, as dry fish already has sufficient in it.
- Consistency – You could make it dry like pickle or a bit gravy model, each methods it style good. I favor little thick so it stays longer.
Nutrition Facts
Karuvadu Thokku Recipe | Dry fish curry recipe
Amount Per Serving (100 g)
Calories 135
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 34mg1%
Potassium 580mg17%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 3g6%
Vitamin A 1835IU37%
Vitamin C 32mg39%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based mostly on a 2000 calorie weight loss program.
