Thokku
Panna Karuvadu Thokku
4.6 (90 reviews)
Panna's soft flesh takes on whatever it's cooked in, which makes it a natural fit for thokku — a thick, spice-forward masala that the fish soaks up rather than fights against.
This recipe uses Panna Karuvadu – Dried Croaker, a traditional South Indian dry fish variety available to order online from Thenkadal Karuvadu.
Preparation
Rinse the panna pieces briefly; the bones separate easily from the flesh, so there's minimal cleaning needed before cooking.
Step-by-Step Instructions
- 1Heat oil, splutter mustard seeds, add curry leaves, garlic, and onion; cook until golden.
- 2Add tomatoes, cook down to a thick paste.
- 3Stir in the spice powders, cook for a minute until fragrant.
- 4Add the panna pieces and strained tamarind pulp; mix well.
- 5Cook on low-medium heat, stirring occasionally, 15–18 minutes, until thick and the fish has fully absorbed the masala.
Cooking Tips
- Because panna's flesh is soft, break the pieces up gently as they cook so the masala coats evenly rather than clumping.
- This is a good thokku to start with if you're new to karuvadu, since the mild flesh doesn't dominate the spice mix.
Common Mistakes to Avoid
- Rushing the onion-tomato base, which leaves the thokku tasting flat.
- Cooking on high heat, which can scorch the base before the fish softens through.
Serving Suggestions
Rice, or as a rich side with curd rice.
Cook this recipe with our Panna Karuvadu (Croaker)
If you want a mild fish that takes on bold flavors easily, panna thokku is a good place to start.
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Recipe FAQ
Its mild flesh absorbs the masala's flavor well and its bones separate easily, so it holds up nicely in a slow-cooked, concentrated dish rather than needing a quick fry.