FISH PATHIRI / STEAMED FISH PANCAKE

FOR THE PATHIRI

INGREDIENTS

Roasted Rice Flour – 2 cups

Fennel Seeds – 1 Tsp

Hot Water – as required

Coconut – 1 / 2 cup ( grated )

Salt – to taste

METHOD

1. Mix all the above ingredients in a bowl .
2. Knead well to a smooth slightly sticky dough .
3. Cover with a lightly moist cloth and keep aside.

TO MARINATE

INGREDIENTS

Mackerel Fish – 250 gms – 300 gms

Red Chilli Powder – 3 Tsps

Turmeric Powder – 1 / 2 Tsp

Salt – to taste

Oil – to shallow fry

METHOD

1. Clean the fish and marinate in the above ingredients for an hour.
2. Heat oil in a pan and shallow fry the fish pieces for a few minutes.
3. The fish pieces need not brown as for the usual fish fry recipe.
4. Remove fish pieces from oil , drain excess oil , remove the bones if any and shred . 
5. Set aside .

FOR FILLING

INGREDIENTS

Onions – 2 ( chopped )

Shallots – 15 ( chopped )

Tomato – 1 ( chopped )

Green Chillies – 6 ( chopped )

Ginger Paste – 1 Tsp

Garlic Paste – 1 Tsp

Red Chilli Powder – 2 Tsps

Turmeric Powder – 1 / 4 Tsp

Coriander Powder – 1 Tsp

Pepper Powder – 1 Tsp

Cumin Powder – 1 Tsp

Coconut – 1 / 2 cup ( grated )

Fennel Seeds – 1 Tsp

Curry Leaves – 1 sprig ( chopped )

Salt – to taste

Coconut Oil – 3 Tbsps

METHOD

1. Roast the grated coconut and fennel seeds in a pan and coarsely grind them .Keep aside.

2. Heat oil in a pan and add the onions , shallots and curry leaves.
3. When they are slightly golden add the green chillies , ginger and

    garlic paste and tomato.

4. Saute till raw smell is no more .
5. Add all the spice powders one by one and salt to taste.
6. Saute for 2 – 3 minutes and now add the shredded fish.
7. Finally add the coarsely ground roasted coconut and fennel seed.
8. Saute till all the ingredients are well mixed and an aroma exists.
9. Remove pan from stove and keep aside.

ASSEMBLING AND STEAMING

METHOD

1. Cut required size of round shapes from a butter paper .
2. Lightly grease and place some of the pathiri dough .
3. Place another piece of butter paper on top and roll into round shape.
4. Remove the butter paper on top very carefully.
5. Do with rest of the dough in a similar manner.
6. Place the filling in the centre and place another pathiri on top .
7. Seal the edges carefully cover completely with a butter paper.
8. Place in a steamer or pressure cooker and steam for 15 minutes.
9. Open steamer or pressure cooker and let the steam escape .
10. Peel off the paper carefully , let it cool off a little and then serve.

NOTE

Traditionally banana leaf is used instead of butter paper ...

I steamed them in a string hopper plate in a pressure cooker ...

Width and thickness of the pathiri depends on hpw you want it to be ...