Friday, 29 May 2015

Vaala Karuvadu Thokku / Ribbon Dry Fish Curry !



Vaala Karuvadu thokku is my favourite since my childhood. When mom makes it I just used to enjoy the fish pieces with hot rasam rice. That's definitely a rocking combo especially for winter nights.
Nowadays I miss those as Vj doesnt eat all these. But 2 months of stay in moms place and I got to cook many of these fish varieties and enjoyed to the core.


INGREDIENTS
English
English
Tamil
Telulgu
Hindi
Quantity
Ribbon Dry Fish
Vaala Karuvadu


6 to 7 pieces
Oil
Ennai
Nune
Thel
2 tsp
Fennel Seeds
Sombu
Sompu
Saunf
1 tsp
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 to 3
Garlic
Poondu
Vellulli
Lehsun
3 Big Cloves
Asafoedita
Perungayam
Inguva
Hing
a pinch
Ginger
Inji
Allam
Adrak
1 small piece
Onion
Vengayam
Ullipaya
Pyaaz
1 Big
Tomato
Thakkali
Tamata
Tamatar
2 Medium
Turmeric Powder
Manjal Thool
Pasupu
Haldi
1/2 tsp
Homemade Chilli Powder (if not use raw chilli pwd +coriander powder + cumin powder)
1 1/2 tbsp
Salt
Uppu
Uppu
Namak
As Needed
Cilantro
Kothamali
Kothimeera
Dhaniya Patha
to garnish



STEPS
  • Chop onions, tomatoes, chiili, ginger garlic finely. 
  • Wash the dry fish 3 to 4 times well in water.



  • Heat oil in a kadai, and once hot add the fennel seeds followed by ginger and garlic.
  • Saute them well in oil.


  • Then add curry leaves, onions and chillis and saute them.


  • Saute the onions well till they become soft and slightly brown. 
  • Then add tomatoes to it.


  • Once the tomatoes become soft add salt, turmeric powder and chilli powder and mix well.
  • Add less salt only as the dry fish will have lot of salt already.
  • Without adding water saute it till the masala leaves the oil.


  • Then add a cup of water and drop the dry fish pieces. 
  • Keep the kadai closed and let it cook for 10 - 12 minutes.
  • Stir once in between and check if the bottom is not burned.


  • After 12 minutes the masala would be thickened and the fish should be cooked. Else cook for some more time.
  • Remove from stove when your desired consistency is reached. Garnish with cilantro.


Serve with hot rice or rasam rice. It tastes heavenly with rice. My dad used to tell, one ladle of this aromatic thoku he can eat a plate of rice :)






With Love,

1 comment:

  1. I tried this recipe today with nethili and katta karuvadu and it was nice. Thank you!

    ReplyDelete