Authentic Tamil Nadu Chettinad Karuvadu Varuval with Warm Steamed Ponni Rice
Experience the bold and fiery flavors of Chettinad cuisine with this sun-dried fish fry, perfectly spiced with freshly ground pepper and curry leaves. Served alongside steaming hot Ponni rice, it offers a deeply comforting and authentic South Indian meal.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Soak the sun-dried fish pieces in warm water for 15 minutes to remove excess salt and soften slightly, then drain thoroughly and set aside.
2
Heat sesame oil in a heavy-bottomed skillet over medium heat, and add the fennel seeds and fresh curry leaves, allowing them to splutter.
3
Add the finely chopped onions and sauté until translucent and golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
5
Add the chopped tomatoes, cooking until they turn soft and the oil begins to separate from the masala.
6
Sprinkle in the Chettinad pepper powder, red chilli powder, and turmeric powder, mixing well for a minute.
7
Gently add the drained salted fish pieces into the spicy masala, coating them carefully without breaking the fish.
8
Cover and cook on low heat for 10 minutes so the flavors thoroughly absorb into the fish.
9
Uncover, increase the heat slightly, and roast the mixture until the edges turn slightly crisp and dry.
10
Garnish with fresh coriander leaves and serve piping hot with warm steamed Ponni rice.
Ingredients
200g sun-dried salted fish (Karuvadu), soaked in warm water for 15 minutes and drained
2 tablespoons sesame oil
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 sprigs fresh curry leaves
1 teaspoon fennel seeds
1.5 tablespoons Chettinad pepper powder
1 teaspoon Kashmiri red chilli powder
0.5 teaspoon turmeric powder
Salt to taste (keeping in mind the fish is already salted)
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.