Ingredients

Fish

Oil 3 TBSP

Onion – 4

Green chilly – 2

Garlic – 8

Ginger – small pieces

Salt – to taste

Turmeric powder – 1/4 TSP

Garam masala – 1/2 TSP

Pepper powder – 1/2 TSP+1/2 tsp

Chicken masala – 1/2 TSP

Fennel seeds – crushed 1/2 TSP

Coriander leaves

Curry leaves

Grated coconut – 1 cup

Fennel seeds – 1 TSP

Cumin seeds – 1/2 TSP

Shallots – 5 to 8 nos

Water – 2 cup

Salt

Roasted Rice flour – 2 cup

Kashmiri chilly powder – 3 TSP

Turmeric powder – 1/4 TSP

Garam masala – 2 TSP

Salt

Water

Oil for frying

Preparation

Heat oil in a pan, add marinated fish, fry it well, then remove thorns, then keep aside. Heat another pan , add oil, then add onion, ginger, garlic and green chilly, add salt and saute it well, next add masala powders, mix again, next add fried fish, combine all together, finally add pepper powder, fennel seeds powder and coriander, after mixing well turn off flame.

For dough, add coconut to a mixie jar, add cumin, fennel, shallots along with it, then grind it well. Boil water with salt, then add rice flour, mix well, once the heat lower, knead it by add coconut mix, and make a soft dough. Take small portion from it and flat in in your palms, add filling, then fold it like unnakkaaya, then steam it well. Mix kashmiri chilly powder, salt , turmeric and garam masala in a bowl, apply this masala above the kalmas, then fry it in a pan.

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