For Ramanathapuram “Pattarai Karuvadu,” the Tamil Nadu Food Processing and Agri Export Promotion Corporation (TNAPEx) has submitted an application for the Geographical Indication (GI) Tag.
P. Sanjai Gandhi, an attorney specializing in intellectual property rights, submitted the application. The term “Pattarai Karuvadu” is a contradiction.
Method of Preparing ‘Pattarai Karuvadu’
Dry fish, or “karuvadu,” is typically created by sun-drying the leftover catch. However, in order to make “Pattarai Karuvadu,” the fish must be treated with salt and turmeric powder and then left buried in the sand for ten days.
As a child, Anthony Dheena, a polio victim, had watched his grandmother make ‘karuvattu kuzhambu’ (dry fish gravy). The fish would melt in his mouth and the taste would linger.
The fish in the ‘kuzhambu’ acquired a special taste, he said, because of the method that his grandmother followed for preserving the fish.
Time Taken To Complete The Process
“The completion of the process depends on climatic conditions. In summer, it will require 10 days for the fish to achieve the perfect condition. It may take 13 to 15 days during the other seasons,” says Dheena, who is making ‘Pattarai Karuvadu’ with his friend I. Thirpurtis, who is also a polio victim.
Both utilize three-wheelers and are part of the fishing community.
According to Dheena, “Pattarai Karuvadu” would be best made with fleshy fish species like “Vanjiram” (seer fish), “Parai” (trevally), “Soorai” (tuna), “Thirukkai” (stingray), “Koduva” (sea bass), and “Sheela” (barracuda).
“We normally buy fish caught in hooks so that the flesh will be in good condition. We also collect salt directly from salt pans to ensure that no iodine is added. The fact that our product attracts ants is proof that we do not add any preservative,” he says.
Dheena and his friend would cure the fish with salt and turmeric after removing its entrails. The fish would first be covered in a jute bag.
A layer of palm leaf mats will be used to encase the bag. Before burying it in the sand, they will once more wrap it with a jute bag.
The pit we dig to bury the fish is called “Pattarai.” He chuckles, “It’s like fermenting the wine.” He claims that the procedure will assist in reducing the fish’s weight by half.
According to Dheena, fishermen from Rameswaram unintentionally discovered how “Pattarai Karuvadu” was made.
When they caught too many fish, they would bury them in the sand because there was no means to transport them to distant locations or freezers.
They once discovered that the salt in the sand kept the fish buried in the seashore fresh.
They improved the process for making “Pattarai Karuvadu,” he claims. Dheena owns the store, which sells fermented rice called “Pattarai Karuvadu” and “Pazhaiya Kanji.” His side dishes include “nethili karuvadu” fry, prawn or tuna “thokku,” a tiny onion (shallot), and green chilies.
Mud pots are used to serve the food.
Date : 16th November 2024
Time : 10:00 AM – 05:00 PM
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