Meen Pathiri

(Steamed Rice-pie with fish)

These are steamed rice dough with a fish filling inside. Though it is a lengthy process , one who enjoys fish will  enjoy them. 

For the Pathiri:

• 500 grams boiled rice
• 1/2 coconut grated
• 1 tsp aniseed
• 1 tsp cumminseed 
• 50 grams small peeled
• 2 pods cardamom
• 2 big sections of banana leaf( I used foil)
• salt to taste

For the Stuffing:

• 1/2 kg pompfret or king fish
• 2 Onion
• 4 green chillies
• 1 cm ginger
• 1/2 pod garlic
• 1 tbsp coriander powder
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 2 tbsp grated coconut
• 4 cm Cinnamon
• 3 cloves
• 2 pods cardamom
• 1/2 tsp aniseed
• 1/2 bunch coriander leaves
• 1 spring curry leaves
• 2 tbsp oil
• salt to taste

Method:

Clean  and soak the rice in hot water for 4-5 hours.

Wash  and drain it.

Add the coconut, aniseed, cumminseed, cardamom, small onion and salt to the rice and grind it to a thick smooth paste, adding very little water. keep aside.

Or follow the process of making roti from kaka roti

To make the stuffing:

Cut the fish into big slices and wash thoroughly.

Apply a little chilli powder, turmeric powder and salt.

Shallow fry in hot oil and keep aside.

Slice the onions and chillies.

Grind the ginger and garlic.

Chop coriander leaves.

Grind 2 tbsp coconut to a smooth paste with aniseed, cardamom, Cinnamon and cloves.

Heat 2 tbsp oil and saute the onion and chillies.

When the onion becomes transparent add ginger and garlic.

Stir for a while and add coriander, chilli and turmeric powder.
Stir well and 1/2 cup water.
Mix the ground coconut , add to the masala and simmer for a while.
When the gravy thickens add the fresh fish and keep on the fire for few minutes more, shaking the pan occasionally.
Add the coriander leaves and curry leaves and remove from the fire and cool.

To make pathiri :
Oil your hands and shape the rice dough into balls and flatten it on a piece of foil to a a chapti 1/4 inch thick.
Make one more pathiri in the same way.
Place a piece of fish and some masala on one pathiri and spread it evenly.
Cover with the another pathiri.
Press the edges well with fingers.
Make 4 or 5 pathiris in the same way with the remaining rice paste and fish masala.


Steam till cooked.
Remove and cool.
Peel off the foil and Serve.