Meen Pathiri

Instructions

1. 1

   Prepare the Fish

   • In a pot, combine the fish fillets, 1/2 tsp of the turmeric powder, 1/2 tsp of the salt, and enough water to cover the fish.
   • Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 5-7 minutes, or until the fish is opaque and cooked through.
   • Carefully drain the water and let the fish cool down. Once cool enough to handle, remove any skin and bones, then flake the fish meat using a fork. Set aside.
2. 2

   Create the Masala Filling

   • Heat 3 tbsp of coconut oil in a wide pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
   • Lower the heat and add the spice powders: the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and fennel powder. Sauté for 1 minute until fragrant.
   • Add the flaked fish, curry leaves, and the remaining 1.25 tsp of salt. Mix gently to coat the fish with the masala without breaking it up too much. Cook for 2-3 minutes.
   • Pour in the thick coconut milk and continue to cook, stirring occasionally, until the masala becomes semi-dry.
   • Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Mix well and set the filling aside to cool completely.
3. 3

   Make the Pathiri Dough

   • In a large pot, bring 2.5 cups of water to a rolling boil. Add 1/2 tsp salt and 1 tbsp of coconut oil.
   • Reduce the heat to the lowest setting. Add the roasted rice flour all at once and mix vigorously with a wooden spoon or spatula until it forms a cohesive lump.
   • Turn off the heat, cover the pot, and let the dough rest and steam for 5-7 minutes.
   • Transfer the warm dough to a clean work surface or a large bowl. Grease your hands with a little oil and knead the dough for 5-7 minutes until it is smooth, soft, and pliable.
4. 4

   Assemble the Meen Pathiri

   • Divide the smooth dough into 16 equal-sized balls.
   • Take two balls. Using a rolling pin or a pathiri press, flatten each ball into a thin disc about 4 inches in diameter. Dust lightly with rice flour to prevent sticking.
   • Place about 2 tablespoons of the cooled fish filling in the center of one disc, leaving a small border around the edge.
   • Carefully place the second disc on top. Gently press the edges together to seal them completely. For a neat shape, you can use a round cutter or the lid of a container to trim the edges.
   • Repeat this process with the remaining dough and filling to create 8 stuffed pathiris.
5. 5

   Cook the Pathiris

   • Heat a non-stick tawa or flat pan over medium heat. Drizzle a little coconut oil and spread it evenly.
   • Carefully place one or two assembled pathiris on the hot tawa, ensuring not to overcrowd it.
   • Cook for 2-3 minutes on the first side, until light golden-brown spots appear. Drizzle a bit more oil on top before flipping.
   • Flip and cook the other side for another 2-3 minutes until it's also cooked with golden spots.
   • Remove from the pan and place in a casserole or covered dish to keep warm. Repeat for all the pathiris.
6. 6

   Serve

   • Serve the Meen Pathiri hot, either on its own as a hearty snack or as part of a larger meal with a simple salad or raita.