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A classic South Indian delicacy where dried fish is pan-fried with a fiery blend of onions, tomatoes, and spices. This crispy and flavorful dish is a perfect side for rice and sambar, delivering a powerful umami punch.
For 4 servings
Prepare the Dried Fish
Sauté Aromatics
Cook the Masala Base
A classic South Indian delicacy where dried fish is pan-fried with a fiery blend of onions, tomatoes, and spices. This crispy and flavorful dish is a perfect side for rice and sambar, delivering a powerful umami punch.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 338.47 calories per serving with 33.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Fry the Fish
Garnish and Serve
For a tangy twist, add 1 teaspoon of tamarind paste along with the spice powders in Step 3.
Substitute regular onions with 1 cup of finely chopped shallots (sambar onions) for a sweeter, more traditional flavor.
Add 1/2 teaspoon of black pepper powder along with the garam masala at the end for an extra layer of heat.
For a slightly different texture, you can lightly coat the cleaned fish in rice flour before adding it to the masala. This will make it extra crispy.
Dried fish is a concentrated source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Contains beneficial omega-3 fatty acids, particularly EPA and DHA, which are known to support heart health, reduce inflammation, and promote brain function.
A good source of minerals like calcium and phosphorus, especially when small, whole fish are used. These minerals are vital for maintaining strong bones and teeth.
Karuvadu Varuval can be part of a balanced diet when eaten in moderation. Dried fish is a great source of protein, omega-3 fatty acids, and calcium. However, it is very high in sodium due to the curing process, so it should be consumed sparingly, especially by individuals with high blood pressure.
One serving of Karuvadu Varuval (approximately 145g) contains around 250-300 calories. The exact count can vary based on the type of fish and the amount of oil used.
The best way is to soak it in warm water for at least 15-20 minutes. For very salty fish, you can change the water once or twice during soaking. Rinsing it thoroughly under running water after soaking also helps remove excess surface salt.
Yes, absolutely. While dried anchovies (Nethili) are popular, you can use other small to medium-sized dried fish like sardines (mathi), mackerel (vanjaram), or prawns (eral).
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan over low heat to regain some of its crispiness before serving.
This usually happens if the heat is too high. It's important to cook this dish on a medium-low flame. This allows the fish to cook through and become crispy slowly without burning the delicate spices in the masala.
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