Thoothukudi-Style Karuvadu Kulambu (Dry Fish Curry with Nethili Karuvadu)

There's something magical about the alchemy of dry fish and tamarind in coastal Tamil cuisine. Walking through the streets of Thoothukudi, you'll catch the unmistakable aroma of karuvadu simmering in homes, a tradition passed down through generations of fisherfolk who perfected the art of preservation. This recipe captures that essence, where umami-rich dried anchovies transform a simple tamarind base into an intensely satisfying curry that speaks of sea breezes and sun-drenched shores.

Why This Recipe Works

Quick Cooking Time: Nethili Karuvadu cooks fast and infuses the kulambu with deep flavor.
Flexible Spice Levels: The base allows for adjustments in spice and sourness.
Pantry-Friendly: Most ingredients are shelf-stable.
Add-on Friendly: Includes an optional Thoothukudi Fish Curry Masala to deepen flavor without extra effort.

Nethili Karuvadu (anchovies) is one of the most popular choices for dry fish curries because of its small size, quick cook time, and bold, concentrated flavor. If you’re looking for clean, well-dried Nethili Karuvadu sourced directly from the coast, brands like Caruvadu offer pre-cleaned varieties that save prep time while preserving authentic taste.

📝 Ingredients

To Clean the Fish

• Nethili Karuvadu (Dried Anchovies) – 100g
• Warm water – enough to soak
• Turmeric powder – ¼ tsp
  
  

For the Curry

• Gingelly oil (nallennai/நல்லெண்ணெய்) – 3 tbsp
• Mustard seeds (kadugu/கடுகு) – ½ tsp
• Fenugreek seeds (vendhayam/வெந்தயம்) – ¼ tsp
• Curry leaves (karuvepillai/கருவேப்பிலை) – 1 sprig
• Shallots – 15, sliced (or 1 medium onion, finely chopped)
• Garlic (poondu/பூண்டு) – 10 cloves, crushed
• Tomato – 1 medium, chopped
• Tamarind (puli/புளி) – lemon-sized ball, soaked in 1 cup warm water
• Red chili powder – 1 tbsp
• Coriander powder (malli thool/மல்லித்தூள்) – 1½ tbsp
• Turmeric powder – ¼ tsp
• Salt – to taste
• Water – as needed

Optional

• Thoothukudi Fish Curry Masala – 1 tbsp (for enhanced depth and aroma)

• Roasted coconut paste – 2 tbsp (for a thicker consistency)

• Green chilies – 1 or 2, slit

🍲 Step-by-Step Method

1. Clean the Karuvadu

Soak Nethili Karuvadu in warm water with ¼ tsp turmeric for 10–15 minutes. Rinse well 2–3 times to remove salt and sand. Drain and set aside.

2. Temper Spices

In a heavy-bottomed kadai, heat gingelly oil. Add mustard seeds, followed by fenugreek seeds and curry leaves. Once aromatic, add sliced shallots and sauté until golden.

3. Prepare the Curry Base

Add crushed garlic and sauté until the raw smell fades. Add chopped tomatoes and cook till soft. Mix in red chili powder, coriander powder, and turmeric. Sauté till the oil separates.

💡 Optional Step: Add Thoothukudi Fish Curry Masala at this stage for a more robust coastal flavor.

4. Add Tamarind Water

Strain and pour in tamarind extract. Add salt and bring it to a boil. Simmer for 8–10 minutes until the raw tamarind smell disappears.

5. Add Nethili Karuvadu / Any other Karuvadu of your choice

Gently stir in the soaked Nethili Karuvadu. Simmer on low heat for 10–12 minutes, allowing the fish to cook and absorb the curry flavors.

6. Finish and Rest

Optionally add roasted coconut paste and slit green chilies. Let it simmer for another 3–5 minutes. Switch off the heat and let the curry rest for at least 30 minutes before serving.

🍚 Serving Suggestions

• Best paired with steamed rice, ragi kali, or kambu koozh
• Tastes even better the next day as the flavors deepen
• Add a simple poriyal or egg on the side for a wholesome meal
• Goes wonderfully with a spoon of seafood pickle, a tangy fish or prawn pickle. If you’re looking for pickles to pair with this curry, check out Ceafud’s range of coastal-inspired options.

🧂 Tips for First-Timers

• Always soak and rinse dried fish to control salt levels.
• Use gingelly oil for an authentic flavor and to balance the pungency of the fish.
• If you’re short on time, adding Thoothukudi Fish Curry Masala can save steps without compromising on taste.

Karuvadu Kulambu is a dish that rewards simplicity and good ingredients. With a clean batch of Nethili Karuvadu and a reliable spice base, you can create a dish that's comforting, bold, and deeply satisfying.

Whether you're from the coast or just discovering Tamil-style dry fish recipes, this kulambu is a great entry point to coastal cooking.