What is Meen Pathiri?

A Malabar snack of rice flatbread (pathiri) stuffed with a spiced cooked-fish masala, folded and sealed, dipped in beaten egg and shallow-fried until golden. Meen means fish in Malayalam - it's the seafood version of irachi pathiri.

Which fish works best?

Firm white fish like king fish (seer / neymeen) flakes cleanly and holds together. Sardines (mathi) are also traditional and flavourful. Cook and flake the fish, removing all bones, before making the masala.

How is Meen Pathiri different from Irachi Pathiri?

Same technique, different filling - meen pathiri uses spiced fish; irachi pathiri uses spiced minced meat. Both are folded into a pathiri, egg-dipped and fried.

Can I make these ahead for iftar?

Prepare the filling and pathiris ahead, then assemble, dip and fry just before serving so the egg coating stays fresh and crisp.

Meen Pathiri recipe (Malabar fish-stuffed rice bread)

Coast food

The Malabar coast eats a lot of fish, and Meen Pathiri is one of the most satisfying ways to turn a little leftover cooked fish into a snack. Cook the masala genuinely dry so the pathiri stays intact, and remove every bone before flaking.

The recipe

Meen Pathiri recipe (Malabar fish-stuffed rice bread)

Prep: 30 min
Cook: 20 min
Total: 50 min
Yield: 8 pieces
Cuisine: Malabar
Category: Snack

Ingredients

8 thin rice pathiris (see our Ari Pathiri recipe)
300 g firm white fish (king fish / seer or sardine), cooked and flaked
2 onions, finely chopped
1 tbsp ginger-garlic paste
2 green chillies, finely chopped
1 sprig curry leaves
0.5 tsp fennel seeds, crushed
0.5 tsp garam masala
0.25 tsp turmeric
0.5 tsp Kashmiri chilli powder
2 tbsp chopped coriander
2 eggs, beaten (for dipping)
Coconut oil, for shallow frying
Salt to taste

Method

Make the fish masala Heat a little coconut oil, crackle the fennel and curry leaves, then fry the onions, ginger-garlic and green chilli until soft. Add turmeric, chilli powder and the flaked cooked fish. Cook until dry, then stir in garam masala, coriander and salt. Cool.
Fill the pathiri Place a spoon of fish masala on one half of each cooked pathiri, fold into a half-moon, and seal the edges (a little beaten egg helps them stick).
Dip in egg Dip each filled pathiri in the beaten egg to coat both sides.
Shallow-fry Heat coconut oil on a tawa. Fry the egg-coated pathiris over medium heat until golden on both sides, about 1–2 minutes per side.
Serve hot Serve immediately with chaya or Sulaimani. Best fresh and hot.

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Frequently asked

What is Meen Pathiri?
A Malabar snack of rice flatbread (pathiri) stuffed with a spiced cooked-fish masala, folded and sealed, dipped in beaten egg and shallow-fried until golden. Meen means fish in Malayalam - it's the seafood version of irachi pathiri.
Which fish works best?
Firm white fish like king fish (seer / neymeen) flakes cleanly and holds together. Sardines (mathi) are also traditional and flavourful. Cook and flake the fish, removing all bones, before making the masala.
How is Meen Pathiri different from Irachi Pathiri?
Same technique, different filling - meen pathiri uses spiced fish; irachi pathiri uses spiced minced meat. Both are folded into a pathiri, egg-dipped and fried.
Can I make these ahead for iftar?
Prepare the filling and pathiris ahead, then assemble, dip and fry just before serving so the egg coating stays fresh and crisp.