Karuvadu Masala

Ingredients:

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

Method:

• 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.