Nethili Karuvadu Fry (Varuval)

Preparation

Rinse the nethili briefly in warm water to remove surface salt and grit; pat dry. No soaking needed — it's small enough to fry directly.

Step-by-Step Instructions

1. 1Toss the rinsed nethili with chilli powder, turmeric, and coriander powder; let it sit 10 minutes.
2. 2Heat oil in a pan, add curry leaves and sliced onion, sauté until onion softens slightly.
3. 3Add the marinated nethili and spread in a single layer.
4. 4Pan-fry on medium heat, turning occasionally, 8–10 minutes until crisp and browned.
5. 5Drain excess oil and serve hot.

Cooking Tips

• Don't overcrowd the pan — fry in batches if needed, or it steams instead of crisping.
• A cast-iron pan gives the best crunch.

Common Mistakes to Avoid

• Adding salt without tasting first — it's already salted.
• Frying on too-high heat, which burns the spice coating before the fish crisps.
• Skipping the rinse, which leaves it grittier than it needs to be.

Serving Suggestions

With plain rice and rasam, or as a side with curd rice.