Ingredients
- King fish/Pomfret - 6-7 pieces
- Red chilly powder - 2tsp
- Turmeric powder -1/2 tsp
- Salt - as required
- Oil - 2tbs
Method
Marinate the fish with red chilly powder,turmeric powder and salt. Then shallow fry it in oil. Don't let it get too brown and crispy and keep it aside.
For the filling
- Onion - 3 finely chopped
- Green chilly - 2 chopped
- Crushed ginger garlic 1 tbs
- Red chilly powder - 1 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Salt - to taste
- Curry leaves -2 sprigs
- Oil 2-3 tbs
- Coconut -1/4 cup
- Fennel seeds - 1/2 tsp
Method
Heat oil in a pan, add chopped onion and little salt and saute till soft. Add green chilly and crushed ginger garlic and saute till the raw smell disappears. Add red chilly powder, coriander powder and turmeric powder and cook till oil appears on top. Grind the coconut and fennel seeds and add it to the sauted onion masala. Add the garam masala powder, coriander leaves and fried fish to this and cook for another 4 - 5 minutes over low flame.For the dough
Ingredients
- Rice flour - 2 cup
- Coconut grated - 3/4 cup
- Fennel seeds - 1/2 tsp
- Water 3-31/2 cup (as required to make a soft and smooth dough)
- Salt - to taste
Method
Grind coconut with fennel seeds and 1/2 cup water.
Add this to the rice flour in a deep bowl. Also add water with little salt to the flour mixture, little by little, to make a smooth and soft dough. Knead well.
For making steamed rice pancake with fish filling
Method
Make 16 -20 balls out of the prepared dough.Take one of them and place it in a greased banana leaf and press lightly to make a circle.Top the circle with 2 tbs of prepared fish filling and cover with another sheet of dough. Press the sides so as to close the edges. Prepare all the dumplings like this and steam it for 20-25 minutes till done. Open the steamer and leave it to cool for about 5 - 10 minutes. Serve.
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