Meen Pathiri

Ingredients

King Fish – ½ lb, cut into cubes

Oil – for frying

To Make Dough

Rice Flour – 2 cup, roasted

Thick Coconut Milk – 1/3 cup

Turmeric Powder – ½ tsp

Water – 2 cup

Salt – to taste

To Marinate

Chilly powder – 2 tsp

Turmeric Powder – ¼ tsp

Pepper Powder – ½ tsp

Garlic Paste – 1 tsp

Ginger Paste – 1 tsp

Salt – to taste

Filling Masala

Onion – 1, finely chopped

Tomato – ¼ cup, finely chopped

Green Chilly – 3, finely chopped or to taste

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Chili Powder – ½ tsp or to taste

Fish Masala – ½ tsp

Garam Masala – ½ tsp

Curry Leaves – handful

Cilantro - handful

Salt – to taste

Oil – 2 tbsp

Preparation

Marinate fish with masalas and keep it aside for 30 minutes. Heat oil in a frying pan. Fry fish and drain excess oil. Remove skin and bones from fish and shred them. Keep aside.

Boil water in a wide open pan. Add salt, turmeric powder, thick coconut milk. Switch to low flame and add roasted rice flour and mix well. Remove from flame. Slowly knead it to soft dough. . Divide them to equal sized balls and roll it out into pathiri of uniform size (6 inch diameter). Keep one pathiri, brush water around its edges and add fish filling and cover it another pathiri. Press gently on the edges with your fingers to seal its edges. Keep parchment paper into the steamer and place stuffed pathiri and cook for about 10 minutes. When its done, lift the parchment paper and keep in a plate. When it cools down, remove the parchment paper and transfer pathiri to a plate.