Nagarai Karuvadu Fry
Nagarai has a delicate, sweet-savoury flavour, so this fry keeps the coating simple: chilli, turmeric and a squeeze of lemon. The small whole fish are scored so the masala gets in, then shallow-fried on medium heat until the edges crisp.
This recipe uses Nagarai Karuvadu – Dried Red Mullet, a traditional South Indian dry fish variety available to order online from Thenkadal Karuvadu.
Preparation
Rub off any loose scales and trim the fins. Soak the fish in water for 20 minutes, rinse, then pat completely dry with a cloth or paper towel. Make two shallow cuts on each side so the coating can soak in. Nagarai has a few small bones, typical of a small-to-medium fish.
Step-by-Step Instructions
- 1Mix the chilli powder, turmeric and lemon juice with just enough water to make a thick paste.
- 2Rub the paste over the fish and into the cuts. Leave for 10 minutes.
- 3Heat the oil in a flat pan on medium. Lay the fish in a single layer without crowding.
- 4Fry for 4–5 minutes, until the underside is crisp and deep red, then turn and fry the other side for 4–5 minutes.
- 5Lift the fish out. In the same oil, fry the onion and curry leaves for 2 minutes until the onion softens, then spoon them over the fish.
Cooking Tips
- Pat the fish really dry before coating; wet fish spits in the oil and the masala slides off.
- Keep the heat at medium. Chilli powder burns quickly on high heat and makes the fry bitter.
Common Mistakes to Avoid
- Adding salt to the coating — the dried fish already has enough.
- Frying until it is hard all the way through; it should be crisp outside and still tender inside.
Serving Suggestions
As a side with rasam rice or curd rice, or with sambar and rice.
Cook this recipe with our Nagarai Karuvadu (Red Mullet)
Nagarai's gentle flavour makes it an easy fry to cook often.
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