Ingredients:

• For pathiri:
• Rice flour – 3 cups
• Water – 3.5 cups
• Aniseed – 3 tsp
• Salt – to taste
• Small Onion – 30
• Coconut – 2 cups
• To Marinate The Fish:
• Mackerel or Pomfret – 12 pieces
• Red Chilli powder- 2 tsp
• Turmeric powder – 1 tsp
• Ginger – 1 small piece
• Garlic – 5 Cloves
• Salt- to taste
• Oil – 4 tbsp
• For The Fish Masala:
• Onion – 6
• Green chillies – 6
• Ginger – 1 small piece
• Tomato – 4
• Coriander powder – 4 tsp
• Red Chilli powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Curry leaves – 1 stalk
• Salt – to taste
• Oil – 2 tbsp

Method:

1. To marinate the fish: Clean and cut the fish and apply the ginger-garlic paste, red chilli powder, turmeric powder and salt.
2. Marinate it for 1 hour and fry it in oil and keep aside.
3. For the fish masala:
4. Heat 2 tbsp of oil and saute onion and green chillies.
5. When the onion becomes transparent add ginger and curry leaves.
6. Stir for a while and add coriander powder, chilly powder, garam masala and turmeric powder.
7. Add the tomatoes and stir well.
8. Add 1/2 cup water and 1 cup of the coconut mixture, which was kept aside.
9. Simmer the flame for a while.
10. Add the fried fish to it and keep on the fire for few more minutes.
11. Remove from fire and cool.
12. For Pathiri:
13. Boil water and salt, add the rice flour and mix well, take it off from fire.
14. Knead the dough well. Keep aside.
15. Grind small onion, aniseed and coconut and keep 1 cup aside.
16. Grind small onion, aniseed and coconut knead well in to the dough.
17. Oil your palms and shape into small balls and flatten it like a chapathi.
18. Make one more of the same size.
19. Place a piece of fish and some masala on one pathri and spread evenly. Cover with another pathiri.
20. Press the edges well with oiled fingers.
21. Make the remaining the same way.
22. Arrange one or two pathiris filled fish in a vessel and steam for 10 minutes or till done.
23. Remove from the vessel and serve hot.

Recipe courtesy of Ms. Subaida Khalid