Keluthi meen is a fresh water fish with long whiskers and may be that is the reason they are called Catfish in english.Keluthi meen (catfish) tastes so good compared to the sea water fishes especially for they are caught and sold alive.As there is no preservatives used to store them, they are healthy and so delicious.Every fish lovers should definitely give this fish kulambu a try.
Keluthi meen (catfish) are greasy in nature so make sure you clean them well ,else they would spoil the kulambu making it slimy in consistency.Chop the head and cut those whiskers with a sharp scissors ,then rub their body in a rough surface using some wet mud or rock salt.Clean them thoroughly with fresh water to remove the mud completely.This kulambu goes well with hot steamed rice,Idly and Dosai.
CLEANING TIME : 30 MINS
PREPARATION TIME : 15 MINS
COOKING TIME 20-25 MINS
REFER MY OTHER FISH RECIPES ALSO
20 Keluthi meen / Catfish
12 shallots (chopped)
1 tomato (chopped)
20 dried red chillies(3-4 tbsp of paste)
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp cumin
1 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp coriander powder
2 cups water
A goose berry sized tamarind (soak in 1/2 cup of water)
A sprig of curry leaves
Salt to taste
5 tbsp sesame oil
Clean and wash the fish pieces well.Grind some 20 dried red chillies with little water and make it to smooth paste.
Soak the tamarind in 1/2 cup water for an hour,extract the juice and discard the residue.
Heat oil in a wide pan,add mustard seeds,fenugreek seeds,cumin and curry leaves.Let it splutter and then add ginger garlic paste ,saute for a minute.
Add chopped shallots and saute for 4 mins in medium flame.Then add tomatoes and saute for 4 mins in medium flame.
Now add the red chilly paste,tamarind extract and 2 cups of water.
Add turmeric powder ,cumin powder,coriander powder,salt and let it boil for 4 mins in high flame,then reduce the flame to low and cook until oil separates.
When the oil separates add the fishes and cook for 5 mins in low flame.Switch the flame and let it sit for an hour before serving.
Serve the Keluthi meen kulambu with hot steamed rice.
TAKE CARE TIPS
Dried red chillies gives that bright red color to the kulambu and also enhances the taste.
After adding the fish pieces bring the flame to low.
To make chilly paste,grind 20 red dried chilies together with little water and use as per your requirement.
Catfishes have greasy skin,to clean the sliminess use rock salt and sesame oil.
Use only gingelly oil/sesame oil for fish kulambu.
Making fish kulambu in earthen pot will definitely enhance the flavour and aroma.
You can use any other fish of your choice also.
Do not stir the kulambu after adding the fishes.