Amma usually makes this karuvadu thokku with rice and sambar which is the best combination.the leftover thokku pairs up well with neeragaram.
Karuvadu Thokku Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Nei Meen KAruvadu(Dry Fish) – 2 pieces
Small Onion – 1/2 cup sliced
Garlic – 1/8 cup sliced
Tomato – 3 small sized chopped roughly
Red Chilli powder – 1 tsp
Curry leaves – a small sprig
Gingelly Oil – 1 tbsp
Water – 3/4 cup
- Peel the skin from small onions,slice them thin, then slice garlic.Heat oil in a kadai – add garlic first saute for 2mins.
- Then add small onion,saute till it turns transparent, then add tomatoes saute till mushy and raw smell leaves.
- Add curry leaves and keep cooking until the entire mixture becomes mushy.Meanwhile rinse dryfish well and keep it soaked in warm water for 10mins.Drain the water.
- Add dry fish along with red chilli powder,saute for 2mins then add water till immersing level.
- Cook covered for 5mins.Press the dryfish with a laddle to check if its cooked.If its soft then its cooked.
- Amma suggested to remove the bone and discard at this stage so did as per her instruction though this step is optional.Keep cooking in medium flame.
- Cook until all the moisture is absorbed fully and the mixture becomes like a thokku.
Serve with phulka or pulao.
- The consistency is purely your choice, you can make it gravy kind too.
- I used country tomatoes which is juicy.
- Adding small onions gives great flavour, so I recommend adding small onions.
- Rinse the dry fish well so remove the extra salt.
- No need to add salt as dry fish itself has more salt in it.
- Dry fish is the best lactating medicine.