Seela Karuvadu Fry
Seela has firm, white, steak-like flesh, so it fries well in thick pieces, much like a seer fish fry. A short marinade of chilli, coriander and lemon is all it needs; the bold flavour of the fish does the rest.
This recipe uses Seela Karuvadu – Dried Barracuda, a traditional South Indian dry fish variety available to order online from Thenkadal Karuvadu.
Preparation
Rinse the Seela and soak it in water for 25–30 minutes, until it is soft enough to cut. Rinse again, cut into steaks about 2 cm thick, and remove the skin only if it is very tough. Pat the pieces completely dry. It has a moderate number of bones typical of a larger fish.
Step-by-Step Instructions
- 1Mix all the marinade ingredients into a thick paste; add a few drops of water only if needed.
- 2Coat the fish pieces on all sides and leave them for 15 minutes.
- 3Heat the oil in a flat pan on medium and place the pieces in a single layer.
- 4Fry for 5–6 minutes, until golden and crisp underneath, then turn and fry the other side for 4–5 minutes.
- 5Drain on paper and taste a piece before adding any salt.
Cooking Tips
- Pat the steaks dry before marinating so the coating sticks.
- Use a heavy, flat pan and turn the pieces only once so the crust stays intact.
Common Mistakes to Avoid
- Cutting the steaks too thin — they dry out and turn hard.
- Frying on high heat, which burns the chilli before the fish heats through.
Serving Suggestions
With rasam rice or sambar rice, with sliced onion and lemon on the side.
Cook this recipe with our Seela Karuvadu (Barracuda)
Seela's firm steaks make one of the most satisfying karuvadu fries.
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