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Karuvadu Varuval Recipe | CraftMyMeals | CraftMyMeals

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Karuvadu Varuval

south_indianmediumnon-vegetariangluten-freedairy-freenut-free

kosher

low-carb

high-protein

Karuvadu Varuval

Popularity

2.0

Taste Score:8/10

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.

Prep15m

Cook25m

Soak15m

Servings4

Serving:1 serving

343 cal

Ingredients

For 4 servings

200 g Dried Anchovies (Also known as Nethili Karuvadu. Any small variety of dried fish can be used.)
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1.5 tsp Ginger Garlic Paste
1.5 tsp Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala
1 tsp Fennel Seeds
1 sprig Curry Leaves
4 tbsp Vegetable Oil (Coconut oil can also be used for a traditional flavor)
0.5 tsp Salt (Use sparingly, as dried fish is salty. Adjust to taste.)
1 tbsp Lemon Juice (Freshly squeezed, for garnish)

Nutrition per Serving

343

Calories

34g

Protein

12g

Carbs

Instructions

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
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
Cook the Masala Base

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25 min

263cal

7gprotein

About This Karuvadu Varuval Recipe

This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 343.11 calories per serving with 33.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.

18g

Fat

Fiber3g

Sodium2576mg

Potassium976mg

Phosphorus132mg

Know more about our calculations

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.

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.

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.

Pro Tips

1Soaking the dried fish is a crucial step to reduce its intense saltiness. Do not skip it.
2Be extremely cautious when adding salt to the dish, as the fish itself is preserved in salt. Taste the masala before adding any.
3Frying on a low to medium flame is key. It prevents the masala from burning while allowing the fish to become perfectly crispy.
4Using a wide, heavy-bottomed pan helps in frying the fish evenly in a single layer without overcrowding.
5This dish has a strong, pungent aroma. It's a good idea to keep your kitchen well-ventilated while cooking.
6For an authentic flavor, use coconut oil instead of vegetable oil.

Recipe Variations

Flavor

For a tangy twist, add 1 teaspoon of tamarind paste along with the spice powders in Step 3.

Aromatics

Substitute regular onions with 1 cup of finely chopped shallots (sambar onions) for a sweeter, more traditional flavor.

Spice

Add 1/2 teaspoon of black pepper powder along with the garam masala at the end for an extra layer of heat.

Texture

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.

Health Benefits

✨

Rich in Protein

Dried fish is a concentrated source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.

✨

Source of Omega-3 Fatty Acids

Contains beneficial omega-3 fatty acids, particularly EPA and DHA, which are known to support heart health, reduce inflammation, and promote brain function.

🦴

Packed with Minerals

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.

Frequently Asked Questions

Is Karuvadu Varuval healthy?

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.

How many calories are in one serving of Karuvadu Varuval?

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.

How do I effectively reduce the saltiness of the dried fish?

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.

Can I use other types of dried fish for this recipe?

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).

How should I store leftover Karuvadu Varuval?

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.

Why did my masala burn before the fish got crispy?

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.