Karuvadu Varuval

Instructions

1. 1

   Prepare the Dried Fish

   • Place the dried fish in a bowl and cover with warm water. Let it soak for 15-20 minutes to reduce saltiness and soften the fish.
   • Drain the water completely. Rinse the fish thoroughly 2-3 times under fresh running water.
   • Gently pat the fish dry with paper towels to remove all excess moisture. This is key for a crispy result. Set aside.
2. 2

   Sauté Aromatics

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the fennel seeds and allow them to splutter for about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they turn crisp and aromatic.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3. 3

   Cook the Masala Base

   • Add the chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with the back of a spoon, until they break down and become soft and pulpy.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder.
   • Stir well and cook the spices for 2-3 minutes until the raw aroma fades and you see oil beginning to separate from the masala.
   • Add the salt, remembering to use it sparingly. Mix well.
4. 4

   Fry the Fish

   • Add the cleaned and dried fish to the pan with the masala.
   • Gently toss to ensure each piece of fish is evenly coated with the masala.
   • Spread the fish in a single layer across the pan to promote even frying.
   • Cook on a medium-low flame for 10-12 minutes, flipping the pieces every few minutes, until the fish is crispy and the masala is well-roasted and dry.
5. 5

   Garnish and Serve

   • Once the fish is crispy to your liking, sprinkle the garam masala over the top and give it a final gentle mix.
   • Turn off the heat. Squeeze fresh lemon juice over the varuval for a bright finish.
   • Serve Karuvadu Varuval immediately as a side dish with hot rice and sambar, rasam, or curd rice.