Karuvattu Thokku

I have heard many people complain about the smell of karuvadu. This one I learnt from my mother-in-law’s sister. Karuvadu only smells when it’s raw. Once it is put in warm water, the smell goes off. Adding lot of curry leaves gives a very good flavor. Spiciness can be altered keeping in mind the proportion of chilli powder and tomatoes. I usually like to make it spicy.

    

    

Ingredients

Karuvadu/ Dry fish/Anchovies 250 gms

Onion 1

Tomato 2

Saunf 1 tsp

Pure chilli powder 2 tsp

Salt according to taste

(be careful while adding salt as the dry fish is already salted)

Curry leaves (2 sprigs)

Directions - How to make

Soak the dry fish in warm water for 15 minutes. Wash and clean it well in tap water 2-3 times. Heat the oil in a wok. Add saunf, onion and then tomatoes. Fry them well. Now add the dry fish, chilli powder. Fry them and add half a tumbler of water. Once the gravy thickens check for salt and put little according to taste. You can either turn off  once it thickens or add some oil once all the water evaporates. Fry them well and add the curry leaves. Serve them hot with sambar rice or dosa.