Salted Ribbon Fish Fry — Valakaruvadu Varuval
Crispy and full of coastal flavour — salted ribbon fish fry, or vala karuvadu, is a much-loved traditional favourite.
Made with sun-dried ribbon fish, it turns golden and crunchy on the outside while staying slightly chewy inside. Chilli and asafoetida bring the heat and aroma, and slow frying in oil makes it irresistibly crisp.
A perfect side that goes so well with rasam rice, curd rice or just as a crunchy bite — the true taste of traditional karuvadu, simple and flavourful.
Recipe Video from Vidyascooking Youtube Channel 🙂 
Ingredients
300 Grams Ribbon Fish
1 Tbsp Chillli Powder
1/4 Tsp Turmeric Powder
2 Tbsp Tamarind Pulp
1/4 Tsp Asafoetida
1/4 Tsp Salt if needed
4 Tbsp Oil
Prep:
We buy dried ribbon fish with guts in. Normally the pre-cleaned ones people don't prefer since they may be stale. This is how I clean the dry fish:
1. Trim: Using a pair of scissors, trim the head, fins and tail.
2. Clean: Slit the stomach and remove the guts. Using a sharp knife, chop into even size pieces — I prefer 2 inch pieces.
3. Soak: Soak the fish in warm water for 5 to 10 minutes to remove excess salt and mud.
4. Rinse: Rinse the fish twice or thrice, specifically the stomach area, to remove any leftover guts or salt. Drain and reserve.
5. Tamarind: Boil lime-sized tamarind in a pot with a cup of water, squeeze and extract pulp.
6. Lime: Wash and chop half a lime and reserve.
Marinate
Add the fish to a mixing bowl, add chilli powder, turmeric powder, asafoetida and tamarind pulp apply this evenly allow the fish to marinate for 10 minutes.
Method:
1. Fry: Heat a fry pan with 3 to 4 tbsp oil. Space out and place the fish in an even layer and fry on both sides till crispy. Make sure the flame is low.
2. Finish: Top with a few drops of lime juice. Serve and enjoy!
Mullai and thumbai poo kolam
Today's vasal kolam is a simple 6-petal flower design, it brings a calm and auspicious feel to the doorway without taking much time.
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