Meen Pathiri

To Marinate The Fish:- 

King Fish -6 pieces 
Red chili powder 2 tsp 
Turmeric powder 1 tsp 
Fennel powder – half tsp.
Salt as required
Oil to fry

For the filling:

Onion- 3 medium sized ones( use some pearl onions for more flavor)
Green chilies- 4
Ginger Garlic Paste- 1 tsp
Tomato- 1 small or half of a big one (optional)
Red chili powder-3/4 to 1 tsp as per taste
Coriander powder- 1 tsp
Turmeric- 1/2 tsp
Garam Masala – a pinch
Curry leaves- 3 sprigs
Coconut – a handful
Coriander leaves – 2-3 springs
Salt to taste
Oil- 2-3 tbsp

Method :

Marinate the fish with the powders and salt for an hour at least and then shallow fry it .Drain, and remove the bones and skin and shred into small pieces.

Heat oil . Saute onion ,curry leaves and green chillies. When the onion becomes transparent, add ginger-garlic paste and then all the powders. After that add the tomato and stir till the whole mixture combines well and give out oil. Add the fish,coconut and close with a lid for 2-3 minutes(medium heat). Garnish with coriander leaves. Remove from flame and keep aside.

The Dough

Rice flour- 2 cup
Water- 2 cup
Salt- 3/4 tsp
Fennel seed - ½ tsp
Pearl onion – 6
Coconut – half cup

Grind coconut with pearl onions and fennel seeds into a smooth paste.

Heat water with salt till it boils and pour into the rice flour. Knead it with the ground paste into a soft sticky dough.

Traditionally it is steamed in banana leaves.But because of non availability of it ,I used aluminium foil. Cut the foil into suitable size squares. Place a big lemon size ball on the foil and flatten it with the hand.. The thickness should not be too much .Place the filling on it. Similarly make another one and stick into the first one. Cover and steam for about 10-15 minutes.