Name: Fish Dumplings or Meen Pathiri recipe by Femina Shiraz at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: For the fish filling:; Seer fish 8 slices; Turmeric powder 1/2 tsp (divided); Red chili powder - 2 tsp; Salt as required; Oil - 2 tbsp and more for frying the fish; Onion (finely chopped) - 2; Tomato (finely chopped) - 1; Ginger grlic paste - 1 tbsp; Green chili - 2; Coriander powder - 1 tsp; Garam Masala Powder - 1 tsp; Corriander leaves (chopped) - 2 tbsp; For the rice flour covering:; Rice flour 1 and 1/2 cups; Water 1 and 1/2 cups; Salt as required; Grated Coconut 1/2 cup; Fennel seeds 2 tsp; Onion (chopped) - 1/2

Ingredients Serving: 8

For the fish filling:
Seer fish 8 slices
Turmeric powder 1/2 tsp (divided)
Red chili powder - 2 tsp
Salt as required
Oil - 2 tbsp and more for frying the fish
Onion (finely chopped) - 2
Tomato (finely chopped) - 1
Ginger grlic paste - 1 tbsp
Green chili - 2
Coriander powder - 1 tsp
Garam Masala Powder - 1 tsp
Corriander leaves (chopped) - 2 tbsp
For the rice flour covering:
Rice flour 1 and 1/2 cups
Water 1 and 1/2 cups
Salt as required
Grated Coconut 1/2 cup
Fennel seeds 2 tsp
Onion (chopped) - 1/2

Instructions

To prepare the fish filling:
Wash and clean the fish pieces.
Marinate the fish with 1/4 tsp turmeric powder, red chili powder and salt for at least an hour.
Next, heat oil in a pan and fry them, flipping sides in between to cook evenly on both the sides.
Once done, remove the fish pieces from the pan and keep them aside.
Once they cool down a bit, remove the bones and shred the to smaller pieces with clean fingers. Keep it aside.
Now, heat 2 tbsp oil in a pan. (you may add the residue oil left from frying the fish too).
Add onions and saute till they turn light pink.
Add ginger garlic paste and green chili and saute till the raw smell goes off.
Now add 1/4 tsp turmeric powder and coriander powder, and mix.
Add in the chopped tomatoes and saute until they become soft.
Next you can add the shredded fish pieces.
Finally add the coriander leaves and garam masala powder and mix well.
Cook covered for 2-3 minutes.
Switch the flame off.
To prepare the rice flour covering:
Grind onion, fennel seeds and coconut in a grinder until it forms a coarse paste.
Take the rice flour and salt in a bowl.
Add in water little by little to the rice flour and mix.
It should form a soft dough.
Add in the ground onion mixture too and knead well.
Now take a small ball of the dough and roll it to a small puri size with hands.
Similarly make another one of roughly the same size.
Place 2-3 tsp of the prepared fish filling inside one flattened dough and cover with another.
Press the sides so as to seal the edges.
Prepare all the dumplings like this until all the dough and filling are used up.
Steam it for 20-25 minutes, until fully cooked.
Serve hot.

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