VARUVAL RECIPES - DRY CURRY TECHNIQUES FROM TAMIL NADU
TAMIL NADU-STYLE DRY FISH VARUVALA fiery and flavorful South Indian dry curry, Fish Varuval is made by marinating fish in aromatic spices and shallow frying it to golden perfection. Crisp on the outside and juicy inside, this Tamil Nadu favourite pairs beautifully with rasam rice, sambar, or even as a spicy starter. Simple to prepare, bold in taste — it's a must-try for seafood lovers!
SHALLOW FRY FOR CRISP FINISHPrep Time: 20 min
Cooking Time: 15 mins
Servings : 04
INGREDIENTS:
500g Fish slices (seer/vanjaram, kingfish, tilapia, etc.)
1 tbsp Ginger Garlic Paste
1 tsp Red Chili Powder
1 tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Black Pepper Powder
1 tbsp Lemon juice or Vinegar
Salt to taste
1–2 tbsp Rice Flour or Cornflour (for crispiness – optional)
Few sprigs of Curry Leaves
Oil for shallow frying
MARINATION:
1. Clean and pat dry the fish pieces.
2. In a bowl, mix:
Ginger garlic paste
Red chili powder
Turmeric
Coriander powder
Black pepper
Salt
Lemon juice
Rice flour (optional)
3. Coat the fish well with this masala.
4. Marinate for at least 20–30 minutes (or refrigerate for 1–2 hours for deeper flavor).
GOLDEN OUTSIDE-JUICY INSIDECOOKING METHOD:
1. Heat oil in a flat pan or tawa over medium heat.
2. Add curry leaves to the oil for extra flavor.
3. Place the marinated fish slices gently on the pan.
4. Shallow fry on medium flame for 3–4 minutes each side, or until crisp and golden.
5. Remove and drain on kitchen paper.
SERVE WITH:
Hot steamed rice + rasam or sambar
Lemon rice or tamarind rice
As a dry side with meals or even as a starter
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IN CONCLUSION
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