Vanjaram / Nei Meen Karuvadu – Dried Seer Fish

What is Vanjaram / Nei Meen Karuvadu – Dried Seer Fish?

Vanjaram / Nei Meen Karuvadu is a traditional Rameshwaram karuvadu — fish that's salted and sun-dried whole or in cut pieces, with very few bones — one of the least bony varieties we sell. It's commonly known in English as dried seer fish, also called dried king mackerel. It's known for a rich, buttery flavor often called the "king of dry fish" and a texture that's thick, meaty steaks with a buttery texture.

Like all our karuvadu, Vanjaram / Nei Meen 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

thick, meaty steaks with a buttery texture

Bone note

very few bones — one of the least bony varieties we sell

Ingredients

Fresh Vanjaram (King Fish), Sea Salt

Preparing Vanjaram / Nei Meen Karuvadu – Dried Seer Fish

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 the steaks for 20–30 minutes. Excellent in thokku and kuzhambu, or shallow-fried; few bones make it easy to serve to guests.

Thick, meaty steaks with very few bones — often called the "king of dry fish" for good reason. This is the one people reach for when cooking for guests. It works especially well for thokku, kuzhambu, fry.