Karuvadu Thokku is one of those traditional side dishes that bring out strong homely flavor. It is a spiced and flavorful curry made with dry fish cooked along with onion, tomato and few everyday spices. The taste is slightly spicy, flavorful and very satisfying when had with hot rice or soft idli or dosa.
I make Karuvadu Thokku often when we get good quality dry fish from market. The aroma while cooking is so unique and earthy, you can easily tell something special is happening in kitchen. It goes well for both lunch and dinner, and if you like bold strong flavors, this is a must try dish.
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About Karuvadu Thokku
Karuvadu Thokku is a popular South Indian side dish made using dry fish simmered with onions and tomatoes till it becomes thick like pickle consistency. The mixture of spice and tang from tomato blends so well with the salty dry fish giving a deep taste. The dish has rich masala flavor and a slight smokiness that comes naturally from dried fish.
There are many variations of Karuvadu Thokku depending on region and type of fish used. Some use country tomatoes for more tangy taste while others prefer adding coconut paste or tamarind. You can make it dry and thick or gravy-like based on what you like. Both taste delicious in its own way.
The taste mainly depends on how well the dry fish is soaked and cleaned before cooking. If soaked too long it will lose flavor, if not enough it will be very salty. I used Nei Meen variety for this recipe, but you can make it with any type of dry fish you prefer.
I love Karuvadu amma makes, but I am very specific to the variety of dry fish(karuvadu).I have tasted just nethili and neimeen karuvadu and I love both. The aroma fills kitchen, and it reminds me of weekends when amma used to make this.
I usually make this to a simple meal of rasam and rice. 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 Ingredients
- Dry Fish - I have used Nei Meen variety, it gives nice taste and slightly chewy texture. You can use any dry fish you get, but make sure to rinse it well to remove extra salt, this adds better taste.
- Onion - I added small onions for mild sweetness and balance the salty and spicy taste. You can even use big onion if small ones is not available.
- Garlic - I used sliced garlic, this add strong aroma and deep flavor which goes very well with dry fish.
- Tomato - I have used country tomatoes, they add tanginess and makes the thokku thick and saucy. This adds nice juiciness to the dish which I really like.
- Red Chilli Powder - I add it for spice and color. You can adjust as per your spice level, I keep it mild sometimes.
- Curry Leaves - I have added curry leaves, this add nice flavor and freshness to the dish, really lifts the taste.
- Gingelly Oil - I always prefer gingelly oil for this dish as it gives that authentic taste and smell, you can use little more for extra flavor.
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How to make Karuvadu Thokku Step by Step
1.Peel the skin from small onions,slice them thin, then slice garlic.Heat oil in a kadai - add garlic first saute for 2mins.
2.Then add small onion,saute till it turns transparent, then add tomatoes saute till mushy and raw smell leaves.
3.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.
4.Add dry fish along with red chilli powder,saute for 2mins then add water till immersing level.
5.Cook covered for 5mins.Press the dryfish with a laddle to check if its cooked.If its soft then its cooked.
6.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.
7.Cook until all the moisture is absorbed fully and the mixture becomes like a thokku.
Serve with phulka or pulao.
Expert Tips
- Soaking - I usually soak the karuvadu for 10 minutes in warm water to soften and remove excess salt. Do not soak too long else it will loose taste.
- Cooking time - Keep the flame in medium and let it cook slow. This helps all the flavors blend nicely and gives thick consistency.
- Oil choice - Always use gingelly oil for traditional flavor. It also helps reduce strong smell of dry fish.
- Salt balance - Taste the masala before adding more salt, as dry fish already has enough in it.
- Consistency - You can make it dry like pickle or a bit gravy style, both ways it taste good. I prefer little thick so it stays longer.
Serving and Storage
Serve this with hot steamed rice, rasam rice or even soft idlis. It also goes well with dosa and kal dosa. The flavor gets even better after few hours, so you can make ahead and keep for next meal too.
Store leftover in a clean dry container and refrigerate, stays good for 2 days. Reheat slightly before serving.
FAQS
1.Can I make this with fresh fish instead of dry fish?
No, this recipe is meant for dry fish. Fresh fish will break and not give same flavor.
2.How to reduce the smell of dry fish?
Rinse well in warm water and use gingelly oil while cooking, it helps reduce strong smell.
3.Can I add coconut to this thokku?
You can add little ground coconut paste for creamy texture, but it will change the taste slightly.
4.Is this very spicy?
It is moderately spicy, you can reduce red chili powder if making for kids or elderly.
5.Can I store this for long time?
If you make it dry type and store in airtight jar, it stays good for 2-3 days in fridge.
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📖 Recipe Card
Karuvadu Thokku Recipe | Dry Fish Curry Recipe
Ingredients
- 2 pieces nei meen karuvadu
- ½ cup small onion sliced
- ⅛ cup garlic sliced
- 3 small sized tomato
- 1 teaspoon red chilli powder
- a small sprig curry leaves
- 1 tablespoon gingelly oil
- ¾ cup water
Instructions
- Peel the skin from small onions, slice them thin, then slice garlic.
- Heat oil in a kadai - add garlic first sauté for 2 minutes.
- Then add small onion, sauté till it turns transparent, then add tomatoes sauté till mushy and raw smell leaves.
- Add curry leaves and keep cooking until the entire mixture becomes mushy.
- Meanwhile rinse dry fish well and keep it soaked in warm water for 10 minutes. Drain the water.
- Add dry fish along with red chili powder, sauté for 2 minutes then add water till immersing level.
- Cook covered for 5 minutes. Press the dry fish with a ladle 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 Karuvadu Thokku with phulka or pulao.
Notes
- Soaking - I usually soak the karuvadu for 10 minutes in warm water to soften and remove excess salt. Do not soak too long else it will loose taste.
- Cooking time - Keep the flame in medium and let it cook slow. This helps all the flavors blend nicely and gives thick consistency.
- Oil choice - Always use gingelly oil for traditional flavor. It also helps reduce strong smell of dry fish.
- Salt balance - Taste the masala before adding more salt, as dry fish already has enough in it.
- Consistency - You can make it dry like pickle or a bit gravy style, both ways it taste good. I prefer little thick so it stays longer.
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