Thirukai Karuvadu – Dried Stingray

What is Thirukai Karuvadu – Dried Stingray?

Thirukai Karuvadu comes from a fish with a cartilage skeleton rather than fine bones, which is why it has cartilage instead of fine bones, which some people find easier to eat around. It's commonly known in English as dried stingray. It's known for a distinctly savory taste and a texture that's firm, cartilage-based flesh rather than true bone.

Like all our karuvadu, Thirukai 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

firm, cartilage-based flesh rather than true bone

Bone note

cartilage instead of fine bones, which some people find easier to eat around

Ingredients

Fresh Thirukai, Sea Salt

Preparing Thirukai Karuvadu – Dried Stingray

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, scrape off rough skin and cut into cubes. Firm and cartilage-based, it is ideal for a long-simmered sesame-oil kuzhambu.

Firm-fleshed and distinctly savory, stingray has cartilage instead of fine bones, which some people actually find easier to eat around than a bony fish. It works especially well for kuzhambu, fry.