Dry fish with poached egg curry-Karuvadu muttai kuzhambu

This type of dry fish Curry is my favorite one. For some, this combo of dry fish and egg may look kind of weird. But I love it a lot. We can just have rice with this hot curry itself. No sidedish will be needed. Have it immediately with Rice after the curry is prepared as the egg will start absorbing the curry and there will be no curry left. I learnt this recipe from my mom. Even when typing about it I feel drooling for it. Try this yummy recipe if you are a fan of dry fish and egg.

Also, take a look at my other dry fish recipes.

Dry fish curry – karuvattu kuzhambu

Dry Sardine(Mathi) fish fry – Chala karuvadu fry

Let’s see how to make this recipe.

Preparation Time: 20 mins

Cooking Time: 35 mins

Serves : 3


Dry fish pieces – 10 nos (or as required)

Tamarind – small lemon size

Oil – 2 tsp + 2 tbsp

Cumin seeds – 1/2 tsp

Peppercorns – 1/2 tsp

Garlic – 6 pods

Coconut slices – 1/2 cup

Fenugreek seeds – 1/4 tsp

Sliced Shallots – 1/2 cup

Green chillies – 3

Curry leaves – 2 sprigs

Tomato – 1(small-sized, chopped)

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Egg – 3


1.Soak the dry fish pieces in hot water for about 10 mins. Then clean the pieces, rinse them well in water and keep them ready.

2. Soak tamarind in 1 cup of hot water for 10 mins. Then Extract the juice from it.

3. To a pan/pit add 2 tsp of oil. When the oil is hot, add Cumin seeds, peppercorns, garlic and coconut pieces. Saute until the garlic and coconut pieces turn golden. Then remove them from oil and transfer it to a Grinding jar. Allow them to cool down. Then grind them into a smooth paste adding water.

4. In a pot heat 1.5 tbsp of oil. Then add fenugreek seeds. Let it turn golden. Then add sliced shallots, green chillies and curry leave to it. Saute until the shallots turn translucent. Then add chopped tomatoes to it. Saute for 2 to 3 minutes. Place the flame on low and add Turmeric powder, red chilli powder and coriander powder. Mix the masala well with the shallots and tomatoes. Add about 1/4 cup of water and allow it to cook. Then add the ground masala paste to it. Saute the masala. Then add the tamarind extract and 1 cup of water.

5. Place the flame on high and bring it to boil.let it boil for about 5 mins. Then add the dry fish pieces. Place the flame in medium and cook for 5 minutes. Then break the eggs and drop it into the curry. Cover the pot with a lid and cook for 10 minutes in low flame.

Serve hot with Rice immediately.

Click here for more Non-Vegetarian recipes.

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