Sankara Karuvadu Fry (Onion Varuval)
Sankara is delicate and tender, so instead of a hard, crisp fry this varuval cooks the pieces under a layer of onion, green chilli and curry leaves. The onion steams the fish gently, keeps the smell down, and becomes a sweet, spicy topping by the time the fish is done.
This recipe uses Sankara Karuvadu – Dried Red Snapper, a traditional South Indian dry fish variety available to order online from Thenkadal Karuvadu.
Preparation
Rinse the Sankara, then soak it in water for 30 minutes, since the pieces are thicker than small fish. Rinse again and cut into 2–3 inch pieces. It has a moderate number of fine bones, so check pieces if serving children.
Step-by-Step Instructions
- 1Pour the oil into a wide pan and lay the fish pieces in it before the oil gets hot.
- 2Spread the onion, green chillies and curry leaves over the fish. Sprinkle 1 tbsp water, cover, and cook on medium for 5 minutes.
- 3Uncover, sprinkle the chilli powder and turmeric, add 1–2 tbsp water, and gently mix so the onion and spices coat the fish.
- 4Cover again and cook on low for 6–8 minutes, turning the pieces once.
- 5Uncover and cook for 3–4 minutes more, until the onion caramelises and the pieces brown lightly at the edges.
Cooking Tips
- Starting the fish in cold oil under the onion keeps it tender and stops the spices from scorching.
- Turn the pieces with a flat spatula; Sankara is delicate once cooked.
Common Mistakes to Avoid
- Frying on high heat for a crisp finish — Sankara turns hard and dry.
- Adding salt before tasting a cooked piece.
Serving Suggestions
With sambar or rasam rice, or with kanji (rice porridge) as a simple meal.
Cook this recipe with our Sankara Karuvadu (Red Snapper)
A gentle way to cook Sankara that keeps it soft and full of onion flavour.
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