Meen Pathiri

Meen pathiri is a delicious meal that can be served as a lunch or dinner.

Category : Meat
Rating :
Total Votes : 0
Serving :
Cooking Time :
Cusine Type : Kerala


Ingredients

For pathiri:-
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Rice flour 3 cup
Water 31/2 cup
Aniseed 3 tsp
Salt as per taste
Small onion 25 nos
Coconut 2 cup

To Marinate The Fish:-
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Mackerel or pomfret 12 pieces
Red chilly powder 2 tsp
Turmeric powder 1 tsp
Ginger 1 small piece
Garlic 5 cloves
Salt as required
Oil to fry

For The Fish Masala:-
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Onion 6
Green chillies 6
Ginger 1 small piece
Tomato 4
Coriander powder 4 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Curry leaves 1 stalk
Salt to taste
Oil 2 tbsp


Directions

To marinate the fish:

Clean and cut the fish and apply the ginger garlic paste, red chilly powder, turmeric powder and salt.Marinate it for 1 hour and fry it in oil and keep aside.

For the fish masala:

Heat oil and saute onion and green chillies. When the onion becomes transparent add ginger and curry leaves. Stir for a while and add coriander powder, chilly powder, and garam masala and turmeric powder. Add the tomatoes and stir well.
Add 1/2 cup water and 1 cup of the coconut mixture, which was kept aside. Simmer the flame for a while. Add the fried fish to it and keep on the fire for few more minutes. Remove from fire and cool.

For Pathiri:

Boil water and salt add the rice flour and mix well and take it of from fire. Knead the dough well. Keep aside. Grind small onion, aniseed and coconut and keep 1-cup aside. Rest ground small onion, aniseed and coconut knead well to the dough. Oil your palms and shape into small balls and flatten it like a chapathi. Make one more of the same size. Place a piece of fish and some masala on one pathri and spread evenly cover with another pathiri. Press the edges well with oiled fingers. Make the remaining the same way. Place a cooker with water on the fire. Put the lid with holes. Arrange one or two pathiris filled fish in a vessel and steam for 10 minutes or till done. Remove from the vessel and serve hot.

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