How to make Fish Pathiri (Meen Pathiri) at Home
Making Fish Pathiri (Meen Pathiri)
(1) Raw rice – ¼ kg
(2) Boiled rice – ¼ kg
(3) Coconut – 1 big piece
(4) Big onion – 1 (chopped)
(5) Cumin seed – ½ tea spoon
(6) Salt – adjust to taste
(7) King fish/Pompfret - ½ kg (Cut into pieces, applied salt and chilly and fried)
Ingredients for filling masala
(1) Oil – 2 table spoon
(2) Big onion – 4
(3) Tomato – 2
(4) Green chilly – 4
(5) Coriander seed powder – 2 table spoon
(6) Chilly powder – 1 table spoon
(7) Turmeric powder – 1 pinch
(8) Fennel powder – ½ tea spoon
(9) Ginger paste – 1 tea spoon
(10) Coriander leaves – a little
(11) Coconut milk – 1 cup
(12) Water – ½ cup
Soak both varieties of rice in hot water for one hour. Then wash the rice and grind it together with coconut, big onion, fennel, cumin seeds and salt and make that a thick paste. It can be a rough paste.
Preparation of filling
Heat oil in a pan and add chopped pieces of big onion, ginger and green chilly and stir. Then add coriander seed powder, chilly powder, tomato, fennel powder and ½ cup of water and stir again. Pour coconut milk, stir well and boil it till it is dry. Add the fried fish pieces into that. Spread the rice mix prepared earlier on a plantain leaf, just like a chappati. Then keep a little of the prepared masala on that. The masala must be applied all over the chappathi. Keep a piece of fish at the center. Then keep the rice mix over the fish, press that and make it at the same size of the chappati. Then cook that in steam.
Before spreading the rice mix apply a little oil on the plantain leaf.
Cutting the fish into circular pieces will be more convenient.
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