Seer Fish Stuffed Paratha | வஞ்சிரம் மீன் பராத்தா | Vanjaram Meen Paratha

Ingredients :

For Dough : Maida \ All Purpose Flour - 3 cup Egg - 2 no Curd - 3/4 cup (+ or -) Ghee - 1 tbsp Salt to Taste. For Stuffing : Seer Fish \ Vanjaram Meen - 6 pieces (or Sheela \ Barracuda) Turmeric Powder - 1/4 tsp Egg - 2 no Onion - 1 no (finely chopped) Garlic - 1 tbsp (finely chopped) Ginger - 1 tbsp (finely chopped) Chili Flakes - 1 tbsp Pepper Powder - 1 tsp Cumin Seeds Powder - 1 tsp Fish Sauce - 1 tsp (optional) Coriander Leaves - 2 tbsp (finely chopped) Oil - 1 tbsp Salt to Taste.

Method :

Steps To Make Paratha Dough : (Images 1 to 3) In a mixing bowl, combine maida, ghee and salt altogether. (Image 1) Add egg and required curd, knead into soft dough. (Image 2 and 3) Soak for 30minutes.

Steps To Cook Fish : (Images 4 to 7) Boil 2cups of water with turmeric powder and salt. (Image 4) Add fish pieces and cook for 3min and remove from the water. (Image 5 and 6) Allow to cool completely, remove bones, then tear into small pieces and keep aside. (Image 7)

Steps To Make Stuffing : (Images 8 to 17) First to make scrumbled egg, heat oil (1 and 1/2 tsp) in a kadai \ frying pan, add half garlic and saute for seconds. (Image 8) Add eggs, pepper powder and required salt, mix till scrumble and dry and keep aside. (Image 9 and 10) To make stuff, heat remaining oil in the same kadai \ frying pan, add ginger garlic and saute for few seconds. (Image 11) Add in onion and saute til light golden colour. (Image 12) Add fish sauce (optional) and saute for few seconds. (Image 13)

Add chili flakes and cumin seeds powder, again saute for few seconds. (Image 14) Add fish and mix well. (Image 15) Add srumbled egg and mix well. (Image 16) Add coriander leaves, mix well and remove from the flame. (Image 17)

Steps To Make Fish Stuffed Paratha : (Images 18 to 23) Divide the dough into 8 or more parts. (Image 18) Take one part of the dough, roll into small circle and place 2 tbsp of fish-egg mixture. (Image 19 and 20) Bring all the sides together and seal it. (Image 21) Roll the stuffed dough into circle, as possible as thin using flour. (Image 22) Cook on hot tawa using required oil and ready to serve. (Image 23)

Serving Suggestion : Serve hot with Onion Raita.