Paal Sura Karuvadu – Dried Milk Shark

What is Paal Sura Karuvadu – Dried Milk Shark?

Paal Sura Karuvadu comes from a fish with a cartilage skeleton rather than fine bones, which is why it has cartilage instead of fine bones, since shark doesn't have a true bony skeleton. It's commonly known in English as dried milk shark. It's known for a mild, distinctive coastal taste and a texture that's firm and meaty.

Like all our karuvadu, Paal Sura 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 meaty

Bone note

cartilage instead of fine bones, since shark doesn't have a true bony skeleton

Ingredients

Fresh Paal Sura (Milk Shark), Sea Salt

Paal Sura Karuvadu price and cooking

This Paal Sura Karuvadu is currently ₹799 per 500g. Milk shark has cartilage rather than fine fish bones, making it a practical choice for a tamarind kuzhambu or a spicy thokku. Rinse briefly before cooking and add salt only after tasting the gravy.

Preparing Paal Sura Karuvadu – Dried Milk Shark

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 in hot water for 30 minutes, then boil briefly and shred for a sura puttu-style thokku. It also holds up well in kuzhambu.

Firm and meaty, with cartilage instead of fine bones — Paal Sura is easier to eat around than most fish and has a mild, distinctive coastal taste. It works especially well for thokku, kuzhambu.