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Meen Pathiri and Kozhi Varutharacha Curry


Meen Pathiri, a pancake stuffed with fish. It is usually prepared for dinner. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala.

Meen Pathiri

Ingredients
Rice flour (finely ground) - 1 cup
Water - 1 cup
Shallots (Butter Onions) - 4 nos  
Fish - 1/2 kg
Chopped onions - 1/2 kg
Chopped green chillies - 3
Ginger - A one-inch piece
Curry leaves - As required
Coriander powder - 2 tsp
Chilli powder - 1 tbsp
Turmeric powder - 1 tbsp
Cloves - 3 nos
Coconut oil - 2 tbsp
Salt - to taste

Method of preparation
Boil one glass of water with salt. Grind the onion and aniseed together. Add this to the water and let the mixture boil. Sprinkle rice flour onto the boiling mixture. Cover and cook till the water boils again. Stir occasionally. Pour this in a pan and knead well.

Clean the fish. Mix chilli powder, turmeric powder and salt and apply the paste on the fish. Fry the fish in oil.

To the oil remaining after frying, add big onions, ginger-garlic paste, chilli and salt and then saute it. Add curry leaves, fish fry and saute for a minute. Remove from stove.

Make small balls out of the earlier prepared rice dough and then make small puris or pathiris from them. Put a tbsp of the fish filling on a pathiri and then cover it with another. Seal the sides.

Make similar pathiris. Cover each pathiri in a plantain leaf and steam it in an idli cooker.

Courtesy: Taj Residency, Calicut.


Kozhi Varutharacha Curry

Ingredients
Chicken - 1 kg
Potatoes - 2 no.s
Onion - 2 no.s
Coriander seeds - 2 tbsp
Red chillies - 10 no.s
Pepper - 1 tsp
Grated coconut- 2 full cups
Small onions - 6 to 8 no.s
Coconut oil - 2 tbsp
Salt - to taste
Green chillies/Ginger - cut lengthwise
Small onions and curry leaves - for tempering

Method of preparation
Fry the coriander seeds, red chillies and pepper together and keep aside. Fry the grated coconut till it turns light brown and add small onions and curry leaves. Grind both these fried items separately.

Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture. Add salt and pressure cook till the chicken becomes soft.

Once the chicken is tender, add the coconut mixture and let it boil once. Temper it with small onions and curry leaves in coconut oil.

Courtesy : Vythiri Resorts, Wayanad.

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