Paarai Karuvadu – Dried Trevally

What is Paarai Karuvadu – Dried Trevally?

Paarai Karuvadu is a traditional Rameshwaram karuvadu — fish that's salted and sun-dried whole or in cut pieces, with a moderate number of bones typical of a mid-sized fish. It's commonly known in English as dried trevally. It's known for a rich, full-bodied flavor and a texture that's firm and slightly oily.

Like all our karuvadu, Paarai 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

Premium

Texture

firm and slightly oily

Bone note

a moderate number of bones typical of a mid-sized fish

Ingredients

Fresh Paarai Fish, Sea Salt

Preparing Paarai Karuvadu – Dried Trevally

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.

Soak for 20 minutes and cut large pieces down. Its firm, slightly oily flesh suits a slow-simmered kuzhambu or a shallow fry.

A firmer, slightly oilier fish that holds its shape well in a gravy — often picked by those who want something a step up from the everyday varieties. It works especially well for kuzhambu, fry.