Meen Pathiri

1. 1
   boil · ~10 min

   Cook the fish.

   1.Add fish, 0.5 cup water, 1 pinch turmeric powder, and a little of the salt to a pan.

   2.Cover and cook over medium heat until the fish is just done and flakes easily, 8 to 10 minutes.

   3.Cool slightly, remove any bones if needed, and shred the fish well.

   TIPKeep the fish just cooked. Overcooked fish turns dry and makes the filling less tender.
2. 2
   saute · ~10 min

   Make the fish filling.

   1.Heat 2 tbsp oil in a pan over medium heat.

   2.Add onion, green chili, ginger, garlic, and curry leaves. Cook until the onion turns soft and light golden, 6 to 8 minutes.

   3.Add 1 pinch turmeric powder, red chili powder, black pepper, garam masala, and the remaining salt. Cook for 30 seconds.

   4.Add the shredded fish and mix well so the masala coats it evenly.

   5.Stir in coriander leaves and lemon juice. Cook 1 minute, then turn off the heat and let the filling cool.

   TIPCook the filling until it is fairly dry. Wet filling can tear the rice covering.
3. 3
   boil · ~5 min

   Make the rice dough.

   1.Bring 2 cups water to a gentle boil in a pot.

   2.Add a little of the salt from the measured amount if not already used fully, then lower the heat.

   3.Add rice flour gradually, stirring continuously to avoid lumps.

   4.Cook and stir until the mixture comes together as a soft dough, 2 to 3 minutes.

   TIPThe dough should be soft and warm, not dry. If it looks crumbly, sprinkle in 1 to 2 tbsp hot water.
4. 4
   knead · ~4 min

   Knead the dough.

   Transfer the warm dough to a plate or bowl. When cool enough to handle, knead for 3 to 4 minutes until smooth with no dry cracks.

5. 5
   assemble · ~15 min

   Shape the pathiri.

   1.Divide the dough into 16 equal balls and the fish filling into 8 equal portions.

   2.Flatten one dough ball into a small thin disc using lightly greased fingers.

   3.Flatten a second dough ball into another disc of the same size.

   4.Place one portion of fish filling in the center of one disc and cover with the second disc.

   5.Press the edges gently to seal, then smooth and flatten lightly into a neat round parcel.

   6.Repeat to make 8 meen pathiri.

   TIPKeep your fingers lightly greased so the rice dough stays smooth and easy to shape.
6. 6
   steam · ~10 min

   Steam the meen pathiri.

   1.Grease a steamer plate or idli plate with 1 tsp oil.

   2.Arrange the shaped meen pathiri in a single layer without crowding.

   3.Steam over medium heat until the outer layer turns set and soft, 8 to 10 minutes.
7. 7
   serve

   Serve warm.

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