Karuvadu Kulambu Recipe (Dry Fish Curry)

• 250 grams Dried Fish (Karuvadu)
• 2 large Onions (peeled & chopped finely)
• 2 tbsp Ginger Garlic Paste
• 1 tsp Turmeric Powder
• 2 large Tomatoes (chopped finely)
• 2 no Green Chillies
• 2 tbsp Kashmiri chilli powder
• 3 tbsp Coriander Powder
• 2 tbsp Tamarind Pulp (ot to taste)
• 1 no Raw Banana (peeled and cut lengthwise)
• ¼ cup Raw Mango (cut lengthwise)
• 1 no Drumstick (chopped)
• 1 no Brinjal (sliced)
• 2 cups Water (as needed)
• 1 tsp Salt (or to taste)

For Tempering

• 5 tbsp Coconut Oil
• ½ tsp Fenugreek Seeds
• 1 tsp Cumin Seeds
• 2 sprig Curry leaves

For Grinding

• 1½ cup Fresh Coconut
• ¼ cup Shallots or Onion (Peeled and chopped)
• 1 tsp Cumin seeds

1. 1

   Clean dry fish. Soak dry fish in hot boiling water for 15 mins. Strain and set aside. Grind coconut with cumin and onion to a smooth paste. Set aside.

2. 2

   Heat oil in a earthernware pot. Add in cumin, fenugreek and curry leaves and fry for few seconds.

3. 3

   Add in onions, green chillies and cook until golden brown. Add in ginger garlic paste and turmeric. Mix well. Add in tomatoes and cook till it gets mushy. Add in spice powders and stir fry for 5 minutes.

4. 4

   Now add in all vegetables and mix well with masala. Pour in water, tamarind paste and mix well. Bring it to a full boil. Add in dry fish and mix well.

5. 5

   Now add in coconut paste. Mix well and cook covered on low heat for 12 to 15 minutes until oil floats on top. Serve with rice.