Fish Lovers! Listen up…its ‘Keluthi’! After watching this famous Tamil movie (Mudhal Mariyadhai) I became a big fan of this fish.

This comes under Fresh Water Catfish family. It has long whiskers and Tapering head. Yeah…its very slippery in nature. Well…better clean it in the market! Chop down its whiskers. Remove its gut! Retain it tummy, its loaded with roe in season! Either remove its head/ retain it, it tastes good either way!Ingredients:

Fresh Water Catfish/Keluthi 1 kilo
Onions 2 large size finely chopped
Tomato 2 finely chopped
Garlic 2 peeled and crushed
Tamarind Cricket ball size – soaked in water
Curry leaves 3-4 twigs
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Fenugreek seeds 1/2 spoon
Dry red chillies 3-5 slitted
Black pepper 1/2 spoon
Asafoetida
Thalippu vadagam 2 spoons
Salt
Turmeric powder 1/2 spoon
Chilli powder 1 spoon
Sesame oil 1-2 cup

Method:

In a small pan, heat oil. Once the oil comes to smoky hot…..add mustard, cumin seeds, fenugreek seeds, chana dal, urad dal, asafoetida, curry leaves, dry red chilli flakes, whole pepper and thalippu vadagam. Set this seasoning aside.

Now heat oil, in a deep vessel. Add garlic and fry them for a while……followed by onions and tomato. Wait till the onions turn color and tomatoes wilt.

Add salt, turmeric and chilli powder. Followed by thick tamarind water to make curry.

Bring this to boil and cook over high heat without lid. So that the gravy thickens and oil shows up on sides.

Now add cleaned fish to it. Cook them without lid for exactly 2-3 minutes. Then remove from heat.

Run the seasoning on top. Let this stand for 2-4 hours on counter. Let the gravy get well infused in the fish! This makes the fish very delectable!

Serve to go with plain steamed rice! Enjoy!