Thokku
Vanjaram Karuvadu Thokku
4.8 (96 reviews)
Our richest, meatiest variety, slow-cooked down into a bold, tamarind-forward thokku — a more indulgent take on the same method used for nethili.
This recipe uses Vanjaram / Nei Meen Karuvadu – Dried Seer Fish, a traditional South Indian dry fish variety available to order online from Thenkadal Karuvadu.
Preparation
Vanjaram has very few bones, so minimal cleaning is needed — just rinse the pieces briefly.
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 a minute.
- 4Add vanjaram pieces and strained tamarind pulp; mix well.
- 5Cook on low-medium heat, stirring occasionally, 18–20 minutes until thick and the fish is fully softened into the masala.
Cooking Tips
- Because the pieces are meatier than small fish, break them up gently with the spoon as they cook so the masala coats evenly.
Common Mistakes to Avoid
- Cutting pieces too large — they take longer to soften into the thokku.
- Rushing the onion-tomato base, which leaves the thokku tasting flat.
Serving Suggestions
Rice, or as a rich side with curd rice.
Cook this recipe with our Vanjaram / Nei Meen Karuvadu (King Mackerel)
If you're introducing someone to karuvadu for the first time, vanjaram thokku is a good way to impress them.
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Customer reviews
4.8
4.8/5 from 96 ratings
Recipe FAQ
It has very few bones and a buttery texture, so it holds up well cooked down slowly rather than just fried quickly.