250 gm fish pieces
2 cup rice flour/ pathiri podi
1 onion, finely chopped
1 big tomato, chopped
3 green chillies, chopped
1 small piece ginger, chopped
2-3 shallots, chopped
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp fennel seeds
1/2 cup grated coconut
few curry leaves
few coriander leaves
- Marinate the cleaned fish pieces with 1 tsp chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 15 minutes.
- Grind grated coconut, coriander powder, 1/4-1/2 tsp chilli powder, pinch turmeric powder and fennel seeds together to a smooth mixture without adding water.
- Heat oil in a pan and fry the marinated fish pieces. Remove the bones from fried fishes and break each fish piece into small pieces and keep them aside.
- In the same oil, add chopped onion, ginger, green chillies and shallots and saute well.
- Add chopped tomato and saute till soft.
- Add ground coconut and little salt and saute for 2-3 minutes until the raw smell goes away and it becomes dry.
- Then add fried fish pieces and mix well. Check for salt.
- Add curry leaves and coriander leaves, mix well and cover and cook for 2-3 minutes on low flame. Remove from flame and keep it aside.
- Boil 2 cups of water in a sauce pan adding little salt.
- In a bowl , add rice flour and pour the boiled water and mix well using a wooden spoon. Let it cool down for sometime and then knead it well to a soft and smooth dough, while it is still warm.
- Divide the dough into small balls and flatten each ball in banana leaf.
- Add prepared fish masala on one side and gently fold over the other side and seal the edges (like adas..)..
- Repeat with the remaining dough and fish masala. Place them in a steamer and steam cook for 15-20 minutes..Serve hot.