Nagarai Karuvadu – Dried Red Mullet

What is Nagarai Karuvadu – Dried Red Mullet?

Nagarai Karuvadu is a traditional Rameshwaram karuvadu — fish that's salted and sun-dried whole or in cut pieces, with a few small bones, typical of a small-to-medium fish. It's commonly known in English as dried red mullet. It's known for a delicate, sweet-savory flavor and a texture that's tender with a delicate bite.

Like all our karuvadu, Nagarai Karuvadu comes from the day's catch on the Rameshwaram coast: cleaned by hand the same day, lightly salted with sea salt, and dried in the open sun with no chemical whiteners or preservatives. How we make our karuvadu

Product details

Category

Daily Essentials

Texture

tender with a delicate bite

Bone note

a few small bones, typical of a small-to-medium fish

Ingredients

Fresh Nagarai Fish, Sea Salt

Is Nagarai a croaker?

No. Nagarai Karuvadu is dried red mullet. If you are looking for dried croaker, that is our Panna Karuvadu.

Preparing Nagarai Karuvadu – Dried Red Mullet

Remove any unwanted portions, rinse away surface salt and loose particles, and drain thoroughly. A short soak can help with thicker or tougher pieces; small fish often need only a careful wash. Taste a cooked piece before adding extra salt to the recipe. Step by step: how to clean karuvadu and how to reduce the salt.

Rub off loose scales and soak for 20 minutes. Score the whole fish and shallow-fry with chilli and turmeric, or simmer in kuzhambu.

A coastal favorite known for a pinkish hue and a gentler flavor than most small fish. It's an easy one to cook regularly without it dominating a meal. It works especially well for fry, kuzhambu.