Maasi Karuvadu / Scrambled Maldives Dry Fish

Maasi Karuvadu / Scrambled Maldives Dry Fish

Recently I have been asked for a guest post by Mr. Jayanth Dev of Brewchew.in for their website launch on this Diwali. First of all I thank you Mr. Jayanth Dev for this golden opportunity. Do check out this link to find my recipe in BrewChew: http://www.brewchew.in/2015/11/scrambled-maasi-karuvadu-recipe.html.

I was asked for a unique recipe and so I thought of sharing a recipe with Maasi Karuvadu / Scrambled Maldives Fish fry which is very common in hometown (Tuticorin).

Maasi Karuvadu / Maldives Dry Fish is one of my hometown (Tuticorin) special. This dry fish is prepared in Maldives and available in most of the grocery shops and markets of Tuticorin. It looks like a log, first of all we need is to crush it and then grind it in a mixer to fine powder, then store the powder in an air-tight container. This process helps in easy storing of this dry fish and also helps in reducing the time of preparation, because it’s used only in the form of powder for cooking. Let us move on to the recipe…

Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/.

Maasi Karuvadu / Scrambled Maldives Dry Fish

Maasi Karuvadu / Scrambled Maldives Dry Fish

Ingredients:

  • Maasi Karuvadu / Maldives Dry fish powder – 3 tbsp
  • Red chillies – 3 nos
  • Mustard seeds – 1/4 tsp
  • Split Black Lentil – 1/4 tsp
  • Curry leaves – two sprig
  • Grated Coconut – 3 tbsp
  • Chili powder – 1/2 tsp
  • Lemon juice – 1 tsp
  • Onions – 2 (medium size)
  • Salt to taste
  • Oil – 2 tbsp.

Preparation

  • Soak maasi karuvadu / Maldives dryfish powder in a cup of water for 20 mins.
  • Peel and finely chop the onions.
  • Heat oil in a kadai, add in the mustard seeds, black lentil and curry leaves, wait until they crackle,
  • Add in the chilies and cook for few seconds.
  • Add in the onion and cook until they start browning.
  • Meanwhile drain the water from the soaked dry fish powder and add the soaked dry fish powder to the kadai.
  • Add in turmeric powder, chili powder and cook for few mins (10 mins), until the raw smell of the spices goes off.
  • Add in the grated coconut and cook until the raw smell of coconut goes off.
  • Check for salt, if needed sprinkle little salt and pour in the lemon juice, cook for 5 mins.

Serve hot for lunch as side dish. It goes out well with steamed rice and sambhar or steamed rice and rasam.

3 Responses »

Leave a Reply