Dry Fish Thokku (Nethili Karuvadu Varuval)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare a bowl of hot water. Soak the dried fish in it, then clean thoroughly. Remove the black innards below the head area and clean each piece by hand.
   ▶ ≈0:39
2. 2
   Rinse the cleaned dried fish 4-5 times in clean water until thoroughly clean. Drain and set aside.
   ▶ ≈1:36
3. 3
   Pour 3 tablespoons of oil into a pan and heat gently over medium heat. As no water is added to this recipe, generous oil is needed.
   ▶ ≈1:57
4. 4
   Add sliced onions to the hot oil and fry until golden brown. Use either large onions or small onions (about 100g if using small ones).
   ▶ ≈2:04
5. 5
   Add minced ginger, chopped green chilli, a pinch of salt, and red chilli powder to taste. Keep frying until the raw flavour of ginger and chilli is completely cooked out.
   ▶ ≈2:16
6. 6
   When the onions turn a nice golden brown, check the colour and spice level. Red chilli powder should be generous—this dish needs more to carry its full flavour. Add 1/4 teaspoon turmeric powder.
   ▶ ≈2:31
7. 7
   Do not add extra garam masala or other spices—red chilli powder and turmeric alone are sufficient. Stir the mixture well to combine. Keep the heat at low.
   ▶ ≈3:21
8. 8
   Add the cleaned dried fish and mix thoroughly. Continue cooking over low heat for about 30 seconds to combine the fish with the seasonings.
   ▶ ≈3:33
9. 9
   Gently fold from the bottom to ensure even mixing. Once the fish starts to break apart, stop stirring—just lift gently from the base. Serve.
   ▶ ≈3:39