Karuvadu Kuzhambu (Dry Fish Curry)

Salted dried fish – karuvadu in Tamil, bacalhau ('bakalyav') in Goa – was how coastal families kept fish through the monsoon. Soaked and simmered in tamarind with shallots, garlic and eggplant, it gives a deeply savoury curry that is even better the next day.

Video by Madras Samayal on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Soak 60 min
• Cook 30 min
• gluten-free · dairy-free · Spicy
• Famous in Tamil Nadu & Goa

Ingredients

• 200 g salted dried fish (karuvadu, dried anchovy/ribbon fish) or bacalhau (salt cod)
• 2 tbsp tamarind paste
• 4 tbsp sesame oil (gingelly oil)
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 15 curry leaves
• 15 shallots or 2 onions, sliced
• 10 garlic cloves
• 1 small eggplant (Melanzani) or 1 drumstick, in pieces
• 2 tomatoes, chopped
• 2 tsp red chilli powder
• 2 tsp coriander powder
• ½ tsp turmeric
• salt only if needed

Method

1. Soak the dried fish in warm water for 1 hour (bacalhau: 24 hours, changing the water several times). Rinse well and cut into pieces.
2. Dissolve the tamarind in 500 ml water.
3. Heat the sesame oil, add mustard and fenugreek seeds and curry leaves, then shallots and garlic and fry until golden. Add the eggplant and tomatoes and cook until soft.
4. Add the spice powders and fry for 1 minute, then pour in the tamarind water and simmer for 10 minutes.
5. Add the fish and simmer for 8–10 minutes until the gravy is thick and oil floats on top. Taste before adding any salt. Serve with rice.

Tip: Dried fish is very salty – always taste first and add salt only at the end.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.