Traditional Karuvadu Recipes
Karuvadu isn't one dish — it's a whole cooking tradition. Depending on the fish, it might be pan-fried until crisp, simmered into a tangy kuzhambu, or slow-cooked into a thick thokku. This is a growing collection of real ways to cook each variety we sell.
Nethili Karuvadu Fry (Varuval)
A quick, crispy fry — the simplest and fastest way to cook nethili karuvadu.
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Nethili Karuvadu Kuzhambu
A tangy, tamarind-based gravy that softens the fish and works beautifully over hot rice.
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Nethili Karuvadu Thokku
Nethili cooked down into a thick, spiced side that keeps well and gets better with a day's rest.
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Vanjaram Karuvadu Thokku
Our richest variety, slow-cooked into a bold, tamarind-forward thokku.
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Era Karuvadu Thokku (Dried Prawn Thokku)
Dried prawns cooked down into a punchy, savory side dish.
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Maasi Sambal
A distinctive condiment made from sun-dried skipjack tuna.
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Karal Karuvadu Rasam
A Rameshwaram household staple — dried fish rasam.
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Kanava Karuvadu Curry (Dried Squid Curry)
Dried squid, simmered soft in a ginger-garlic curry.
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