Ingredients

 

Fish (any)                                                 : 200g

Grated coconut                                       : 1 cup

Onion                                                       : 2 or 3 (depends on size)

Green chilli                                              : 2

Garlic                                                       : 2 cloves

Turmeric powder                                    : 1 tsp

Chilli powder                                           : 1  ½ tsp

garam masala                                          : ½ tsp

Curry leaves

Salt to taste

All purpose flour                                    : 1 ½ cup

Oil for fry

 

Preparation

 

    For filling

1. Clean the fish and coat with chilli paste (1 tsp of chilli powder, ¼ tsp of turmeric powder, salt and 1tsp of water). Keep for half an hour

2. Heat a pan with 2 tbsp of oil and fry marinated fish. Let it cool

3. Remove out fish bone and mince

4. Fry chopped onion, garlic, and green chilli in a pan with 1 tbsp of oil

5. Add grated coconut in to it and saute well

6. Add minced fish, 1/4 tsp of turmeric powder, ½ tsp of chilli powder, garam masala, salt and curry leaves. Saute for 5 minute and turn off flame

      For koyada 

1. In a bowl mix all purpose flour, salt and enough water to make soft dough, knead the dough until it smooth.

2. Divide it into 5 equal part and each piece roll into a ball

3. With the help of rolling pin make paper thin chapattis

4. Cut this into small rounds with round cutter or 4cm round bottle cap

5. Fill fish masala and fold over. Seal it with your hand or press around with fork

6. Heat oil in pan and deep fry  until golden brown