Thursday, July 21, 2011

Karuvadu Masala

5 pieces of Dry fish (Neimeen Karuvadu)
5 onions (Finely Chopped)
3 Tomato (quartered)
6 Green chillies (cut into 1 inch thickness)
12 cloves of Garlic (peeled and finely sliced)
5 strands of curry leaves
1/4 tsp Mustard seed
1/2 tsp Fennel seed
1/4 tsp Fenugreek seed
1 tbsp Chilli powder
1/4 tsp Turmeric powder
1 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)
2 tbsp oil
Salt to taste

  • Soak the dry fish in a cup of warm water for about 10-15 mins. Squeeze dry and deep fry in a pan till it is well cooked. Drain and keep aside.
  • Heat the oil in a wok and splutter the fenugreek, mustard and fennel seeds. Then add garlic, onion, curry leaves and chillies. Stir fry for few mins.
  • Then add the tomatoes. Cook till tomatoes are smashed and the oil comes to the surface.
  • Now add the turmeric, chilli and the masala powders. Stir well to combine everything together.
  • Then add the fried dry fish and try to break it up into small pieces using the spatula.
  • Check the taste of the masala and add more salt if needed. Make sure you add salt only at the very end because dry fish is quite salty.
  • Karuvadu masala is ready once the content turns to a semi dry stage and oil comes to the surface.

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