To make the dough, grind coconut, salt, fennel seeds and shallots without water. Add this to the rice powder and knead it into a smooth dough using hot water. Roll into balls. Heat oil in a thick bottomed pan. Sauté onions, ginger-garlic paste, tomato and curry leaves. As soon as the onions turn translucent, add the dry masalas and sauté well. In another pan, dry fry the coconut and fennel seeds. Grind this in a blender without water. Add this to the onion masala, along with the shredded fish. Spread out a dough ball on an oiled piece of banana leaf (pathiri). Place the fish mixture in the middle. Fold into half or close with another pathiri. Steam cook till done.