Receta Karuvadu Kulambu / Dry Fish Gravy
INGREDIENTS
(Serves 5)
Dry fish (Chalai/Seela karuvadu) - 6 pieces
- Coconut - 1/2 of a coconut
- Pearl onions (chopped) - 1/2 cup
- Brinjal - 3
- Drumstick - 2
- Tamarind - a small lemon sized ball
- Red chilli powder - 3 spoons
- Coriander powder - 3 spoons
- Turmeric powder - 1/4 spoon
- Curry leaves - Few
- Cumin seeds - 1/2 spoon
- Fenugreek seeds - 1/2 spoon
- Mustard - 1/2 spoon
- Salt - As per taste
- Gingelly oil - 5 spoons
PREPARATION METHOD
Soak tamarind in a cup of water for 15 to 20 minutes. After it gets soaked well, mash it with your fingers and extract the tamarind juice (discard the pulp) and set aside.
Chop brinjal into cubes and drumstick into long pieces (approximately 5 inch long).
If you are going to use chalai/mathi karuvadu (Indian sardines dry fish) then soak it for 10 minutes and remove the scales, dirt, excess salt and wash well. For seela/sheela karuvadu (Barracuda dry fish) wash it well to remove excess salt and dirt and set aside. Sometimes even seela karuvadu will also have scales in such cases it must also be soaked for 10-15 minutes depending on the fish type.
Make a fine paste of the following and set aside; (Make sure its a very fine paste)
(Fine coconut paste)
1. Coconut - 1/2 of one coconut
2. Cumin seeds - 1/2 spoon
In a wide and deep pan or pot add the tamarind juice, 3 cups of water, coconut paste, red chilli powder and coriander powder, turmeric powder and mix well.
Place this pot on flame and add the chopped vegetables and let it boil. Add more water if necessary.
After it boils well add the dry fish pieces and cook on low flame.
Check for salt now and add if necessary.
In another pan/wok, add oil and after it heats up, add mustard and let it splutter. Then add fenugreek seeds, curry leaves, chopped onions and saute well until the onions turn slightly brownish.
Add the above tempering mixture to the gravy and stir well.
Cook for 2 more minutes and remove from flame.
Serve!!
TIP 1: Some dry fish variety, like chalai/mathi karuvadu (Indian sardines dry fish) will have lots of scales and excess salt and dirt in it so soak it in water prior to washing and remove the excess salt and scales. Then wash it well and use it for cooking. For other dry fish varieties like seela/sheela karuvadu (Barracuda dry fish) washing off the excess salt and dirt will be enough. But if it still has scales in it soak them and then wash to remove dirt, scales and excess salt.
TIP 2: Even after washing, some fishes will have salt so always check and add salt to the gravy only after adding the dry fish pieces.
TIP 3: Always make a fine paste for preparing any type of seafood gravies. Or else the gravy consistency will not be good.
TIP 4: While tempering for any curry/gravy, to get the best aroma tear the curry leaves and add it.
TIP 5: Brinjal and drumstick gives a very good flavor, yet if you don't want to add it you can omit it. You can also add brinjal alone or drumstick alone.
TIP 6: Use Gingelly oil for tempering, as it gives better flavor and aroma, but you can also use other edible oil except olive oil.
TIP 7: Some fishes may get cooked soon in such cases check the gravy often to find whether the pieces have got cooked, if overcooked the dry fish pieces will start dissolving and the fish bones will come out, which will cause discomfort while eating.
TIP 8: Add 2 green chillies if you like its flavor or aroma.
Authentic, flavorful and delicious dry fish gravy is now ready!! Serve with Hot Steamed/Boiled Rice and enjoy!!