Karuvadu cooking hub
How to Cook Karuvadu
Karuvadu cooks differently depending on its size, cut, and texture. Start by rinsing away surface salt, soak only when the variety needs it, drain well, and taste before adding more salt. Then choose a method below.
Karuvadu Fry
Best for small fish and quick sides with a crisp finish.
Karuvadu Kuzhambu
A tamarind-based gravy that balances the fish’s concentrated savoury flavour.
Karuvadu Thokku
Cook the fish down into a thick, make-ahead side for rice.
Karuvadu Curry
A gently simmered preparation for firmer or boneless seafood varieties.
Karuvadu Rasam
A thin, aromatic preparation that works especially well with local small-fish varieties.
Choose a variety before you choose a recipe
Nethili is a quick starting point for fry, Panna and Paarai hold up well in kuzhambu, Vanjaram suits richer preparations, and Kanava or Era offer a different texture and flavour.