Meen Pathiri ( Malabar Cuisine )

Mix cooked rice and roasted rice powder and make a soft dough ( do not add water ).

Grated coconut- 1 cup
Cumin seeds- 1/2 teaspoon
Aniseeds- 1/2 teaspoon
Cardamom- 1 pod
Shallots (small onions) - 4
Salt- to taste
Banana leaf- as required
Oil for greasing

Seer fish ( boneless ) - 250 gm
Onion- 1
Green chillies crushed- 4
Ginger crushed- 1? piece
Garlic crushed- 4 flakes
Chilly powder- 1/2 teaspoon
Coriander powder- 2 teaspoon
Turmeric powder-1/4 teaspoon
Coconut grated- 2 tablespoon
Cinnamon- 2 pieces
Cloves- 3
Cardamom- 1 pod
Aniseeds- 1/4 teaspoon
Coriander leaves chopped- 1 tablespoon
Oil- 1 tablespoon
Salt- to taste

Marinate the fish with a little chilly powder, turmeric powder and salt. Shallow fry in hot oil and keep aside.

Grind the coconut with cinnamon, aniseeds, cardamom and cloves into a smooth paste.

Heat 1 tablespoon oil and sauté onion and crushed chillies, garlic and ginger. Stir for a while and add coriander powder, chilly powder and turmeric powder mixed with a little water. Add the ground coconut with masala and simmer for a while. Mince the fried fish and add to it. Stir well. Add the coriander leaves and remove from the fire.

Oil your hands and the banana leaves. Shape the rice dough into small orange sized balls and flatten it into a pathiri on an greased banana leaf. Make one more pathiri in the same way.

Place one tablespoon of the fish mixture on the first pathiri and cover it with the other. Press the edges well with oiled hands. Repeat the same with the remaining dough. Place it in a steamer and steam it for 10 minutes. Peel off the leaves and serve.