Karuvadu Thokku

1. 1
   prep · ~15 min

   Clean and soak the dried fish.

   1.Rinse the dried fish well in water 2 to 3 times.

   2.Soak it in warm water for 15 minutes to soften and remove excess salt.

   3.Drain, rinse once more, and cut into bite-size pieces if large.

   TIPTaste a tiny piece after soaking before adding salt later, since dried fish can vary a lot in saltiness.
2. 2
   boil · ~5 min

   Boil the dried fish briefly.

   Place the soaked dried fish in a small pan with a little fresh water and boil for 5 minutes. Drain well and keep aside.

3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat gingelly oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds and curry leaves and cook for a few seconds.

   TIPDo not let the fenugreek seeds darken too much or the thokku can turn bitter.
4. 4
   saute · ~7 min

   Cook the onion, garlic, and chili.

   1.Add onion and cook until soft and lightly golden.

   2.Add garlic and green chili.

   3.Sauté until the raw smell fades and the garlic turns aromatic.
5. 5
   saute · ~8 min

   Cook the tomato and spices.

   1.Add tomato and cook until it turns soft and pulpy.

   2.Add turmeric powder, red chili powder, coriander powder, and black pepper.

   3.Mix well and cook until the masala thickens and oil starts to show at the edges.
6. 6
   simmer · ~10 min

   Simmer the dried fish in the masala.

   1.Add the boiled dried fish and mix well to coat it with the masala.

   2.Stir in tamarind paste and water.

   3.Cook on low heat until the mixture turns thick and the fish absorbs the flavors.

   TIPKeep the heat low and stir often near the end so the masala reduces slowly without catching at the bottom.
7. 7
   other · ~3 min

   Adjust the salt and finish the thokku.

   Taste and add the pinch of salt only if needed. Cook for 2 to 3 minutes more until the thokku is thick, glossy, and semi-dry.

8. 8
   serve

   Serve hot with rice.

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