Maasi Karuvadu / Maasi Dryfish Stir-Fry


This is completely a different recipe with a different ingredients, I am sure may be few people know about this MAASI Karuvadu. It is nothing but fish processed (smoked, salted, dried and packed for use). This is one of the staple foods in many coastal areas (my hometown). It tastes completely different from all the other fishes. It is available as rock hard pieces, which should be pounded and then used. Nowadays we get coarse maasi powder in the markets, but this would be great demand and much expensive. However, people with high blood pressure should have it in a less quantity and not frequently. My hubby never likes to have this, since I have been cooking for almost 10 yrs, this would be first try with this Maasi Karuvadu. A simple and easy recipe goes out well with curd rice, Sāmbhar rice and steamed rice – dal curry. Let us move on to the recipe…

Maasi Karuvadu / Maasi Dryfish

Maasi Karuvadu / Maasi Dryfish


  • Shallots /Pearl onions/Small onions – 15 nos
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Curry leaves – a string
  • Red chilies – 3 nos
  • Maasi Karuvadu / Dry fish – 200 gms
  • Grated Coconut – 3 tbsp
  • Lemon juice – 2 tsp
  • Oil – 3 tsp


  • Wipe the Maasi Karuvadu/Dry fish with a dry cloth, pound them in a mortar and pestle, then grind it in a mixier or blender to a coarse powder.
  • Peen and finely chop the onions.
  • Heat oil in a kadai, add in the mustard seeds, split black gram, red chilies (pinched) and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the powdered Maasi Karuvadu / Dry fish and cook until the raw smell goes off and they turn dark in colour.
  • Pour in half cup of water, cover and cook until the maasi karuvadu/dry fish becomes soft.
  • Add in the grated coconut and cook until the raw smell goes off.
  • Pour in the lemon juice and cook for a minute.

Serve hot.

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