Fish Puffs

Ingredients

• 4 pieces Fish fillets (Salmon or Threadfin) (Cut into pieces approx 4 inches long, 2 inches wide, and 1/2 inch thick. Originally specified 'Chhaman' (Salmon) or 'Ramas' (Threadfin).)
• 1 teaspoon Salt (Plus extra for initial cleaning.)
• 2 tablespoons Rice flour (Quantity estimated for cleaning the fish.)
• 2 bunches Fresh coriander leaves (Use leaves and tender stems.)
• 2 whole Green chilies (Large size.)
• 6 cloves Garlic cloves (Peeled.)
• 1 teaspoon Cumin seeds (Flat teaspoon.)
• 1 tablespoon Fresh tamarind (Originally '1 tola'. Seeds removed.)
• 2 tablespoons Onion (Originally '2.5 tolas'. Finely minced/chopped.)
• 1 tablespoon Ghee (Solid/hard ghee.)
• 1 pound Puff Pastry (Originally instructed to make puff paste from 3/4 lb flour. Store-bought puff pastry sheets are a suitable modern substitute.)
• 1 tablespoon Butter (For brushing pastry tops.)
• 1 tablespoon Water (For sealing pastry edges.)

Instructions

1. 1Cut the fish into four equal fillets, approximately 4 inches long, 2 inches wide, and 1/2 inch thick. Rub the pieces with a little salt and let them sit for 20 minutes. Afterward, rub them with rice flour and rinse gently to clean.
2. 2Combine the coriander leaves, green chilies, garlic cloves, cumin, tamarind, and 1 teaspoon of salt. Grind these ingredients into a fine paste on a clean stone or in a food processor. Mix in the finely minced onion and the tablespoon of solid ghee until well combined.
3. 3Preheat oven to 400°F (200°C). Coat the washed fish fillets thoroughly with the green masala paste. Cut the puff pastry into four equal squares large enough to encase the fish. Place one spiced fish fillet in the center of each pastry square.
4. 4Apply a little water to the edges of the pastry, fold over to enclose the fish, and press to seal. Trim the edges neatly with a knife. Brush the top of each puff with a little butter. Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown.