Fish momos comprise a stuffing made from fish, onion, ginger, garlic and other ingredients covered in a wrapper made from refined wheat flour. Whether you make steam momos or fried momos, learn the steps to make fish momos at home in both these ways by reading my simple recipe.
KEY TAKEAWAYS
- Fish momos can be fried of steamed.
- Enjoy these momos hot with momo chutney, tomato sauce, a spicy chili sauce, soy sauce, a flavorful garlic dip, fresh coriander chutney, cucumber salad, green chili paste, or honey mustard sauce.
- While steamed fish momos taste juicy, spicy, soft and most, the panfried fish momos taste crispy, spicy, juicy and savory.
- You can derive the taste of momos from egg momos, chicken momos, cheese momos, mutton momos, paneer momos, or prawn momos.
The Ingredients:
To make steamed fish momos:
- 3 pieces fish (large, with bone or boneless)
To boil the fish:
- Water – An adequate amount
- 2 tbsp vinegar
- ½ tsp salt
To make the stuffing for the momos:
- 1 piece ginger (1-inch size)
- 7 cloves garlic (deskinned)
- 2 pieces onion (medium, finely chopped)
- 5 tbsp refined oil
- Salt – To taste
- 1 tsp soy sauce
- 1 piece egg
- 2 cups coriander leaves (finely chopped)
To make the wrappers:
- 2 cups refined wheat flour (maida)
- Water – As required
To garnish and serve the fish momos:
- Fresh coriander leaves – A couple of stems
- Tomato sauce – A small bowl
- All the above ingredients
For frying the momos:
- Refined oil – An adequate amount
To make the sauce:
- 2 tbsp refined oil
- 2 pieces onions (medium size, finely chopped)
- 4 cloves garlic (deskinned, finely chopped)
- 2 pieces green chilies (finely chopped)
- Salt – To taste
- ½ tsp sugar
- 2 pieces tomato paste (medium size)
- 2 tsp tomato sauce
- 2 tsp red chili sauce
I found it in a crowded area in Kolkata. A tiny stall hidden between two exits, and I followed the scent like a cartoon character. The food was served quickly, hot and with an energy that stayed with me. No name, just a napkin and a smile. I wanted to make them at home but it felt like an incomplete Sudoku puzzle to me.
However, I trusted my gut and memories and tried to figure out the recipe. After several messy attempts, something finally worked out. I cook it now on days when I feel lost in the crowd — to remember that magic often lurks in corners.
How to Make Fish Momos? (Step by Step Guide with Images)
To make steamed fish momos:
Step 1: Take enough water in a kadai. Put 2 tbsp of white vinegar and ½ tsp of salt. Then put 3 pieces of fish. Boil for 10 minutes. Transfer them to a plate when done. Let them cool.
(Pro tip: Adding vinegar to the water removes the smell of the fish).
Step 2: In the meantime, finely chop two medium-sized onions.
Step 3: Grind a piece of 1-inch ginger in a mortar and pestle.
(Pro tip: You may grate or grind ginger. However, doing it this way enhances the flavor and taste).
Step 4: Now, remove the skin and debone the fish. Mash them in a bowl.
Step 5: Take 3 tbsp of refined oil in a kadai. Fry 6 to 7 garlic cloves until brown. Remove them.
Step 6: Put the mashed fish in the same oil. Fry for 4 to 5 minutes.
(Pro tip: Frying the fish will make the momos juicy. It will also remove the raw smell).
Step 7: Turn the flame off. Mix the chopped onions.
Step 8: Grind the fried garlic cloves.
Step 9: Add it and the ginger with salt to taste. Mix.
Step 10: Mix 1 tsp dark soy sauce.
Step 11: Mix 1 egg.
Step 12: Transfer it to a bowl. Add 2 cups of finely chopped fresh coriander leaves. Mix.
Step 13: Cover it. Keep it aside for about 10 minutes.
Step 14: Take 2 cups of refined wheat flour (maida) and make a dough. Grease it with oil. Cover it and let it set for 30 minutes.
Step 15: Cut small balls from the dough.
Step 16: Roll to make the wrappers.
Step 17: Put the stuffing in.
Step 18: Seal them.
Step 19: Grease the steamer.
Step 20: Steam for 10 minutes.
Step 21: Your homemade steamed fish momos are ready. Serve them hot with tomato sauce and garnish with fresh coriander leaves.
To make the panfried fish momos:
Step 1: Follow steps 1 to 21. Transfer the momos from the streamer to a plate.
Step 2: Take enough refined oil in a kadai. Heat it. Put the momos in batches.
Step 3: Flip and fry.
Step 4: Remove when golden brown.
Step 5: Fry all the momos. Keep them on a plate.
Step 6: Heat 2 tbsp of refined oil in a frying pan. Put 2 medium-sized onions (finely chopped). Sauté for a minute.
Step 7: Add finely chopped garlic and fresh green chilies. Put salt to taste. Fry for 30 seconds.
Step 8: Add ½ tsp of sugar. Mix.
Step 9: Put 2 medium-sized tomato paste. Cook it for 2 to 3 minutes to remove the raw smell.
Step 10: Add 2 tsp of tomato sauce and 2 tsp of red chili sauce. Cook for a minute.
Step 11: Reduce flame to low. Add the fried momos.
Step 12: Mix with a spatula. Also, cover it and shake it.
Step 13: Your homemade panfried fish momos are ready. Serve hot on a plate.
Recipe Card
Fish Momos
Ingredients
To make steamed fish momos:
- 3 pieces fish large, with bone or boneless
To boil the fish:
- Water An adequate amount
- 2 tbsp vinegar
- ½ tsp salt
To make the stuffing for the momos:
- 1 piece ginger 1-inch size
- 7 cloves garlic deskinned
- 2 pieces onion medium, finely chopped
- 5 tbsp refined oil
- Salt To taste
- 1 tsp soy sauce
- 1 piece egg
- 2 cups coriander leaves finely chopped
To make the wrappers:
- 2 cups refined wheat flour maida
- Water As required
To garnish and serve the fish momos:
- Fresh coriander leaves A couple of stems
- Tomato sauce A small bowl
To make panfried fish momos:
- All the above ingredients
For frying the momos:
- Refined oil An adequate amount
To make the sauce:
- 2 tbsp refined oil
- 2 pieces onions medium size, finely chopped
- 4 cloves garlic deskinned, finely chopped
- 2 pieces green chilies finely chopped
- Salt To taste
- ½ tsp sugar
- 2 pieces tomato paste medium size
- 2 tsp tomato sauce
- 2 tsp red chili sauce
Instructions
To make steamed fish momos:
- Take enough water in a kadai. Put 2 tbsp of white vinegar and ½ tsp of salt. Then put 3 pieces of fish. Boil for 10 minutes. Transfer them to a plate when done. Let them cool. (Pro tip: Adding vinegar to the water removes the smell of the fish).
- In the meantime, finely chop two medium-sized onions.
- Grind a piece of 1-inch ginger in a mortar and pestle. (Pro tip: You may grate or grind ginger. However, doing it this way enhances the flavor and taste).
- Now, remove the skin and debone the fish. Mash them in a bowl.
- Take 3 tbsp of refined oil in a kadai. Fry 6 to 7 garlic cloves until brown. Remove them.
- Put the mashed fish in the same oil. Fry for 4 to 5 minutes. (Pro tip: Frying the fish will make the momos juicy. It will also remove the raw smell).
- Turn the flame off. Mix the chopped onions.
- Grind the fried garlic cloves.
- Add it and the ginger with salt to taste. Mix.
- Mix 1 tsp dark soy sauce.
- Mix 1 egg.
- Transfer it to a bowl. Add 2 cups of finely chopped fresh coriander leaves. Mix.
- Cover it. Keep it aside for about 10 minutes.
- Take 2 cups of refined wheat flour (maida) and make a dough. Grease it with oil. Cover it and let it set for 30 minutes.
- Cut small balls from the dough.
- Roll to make the wrappers.
- Put the stuffing in.
- Seal them.
- Grease the steamer.
- Steam for 10 minutes.
- Your homemade steamed fish momos are ready. Serve them hot with tomato sauce and garnish with fresh coriander leaves.
To make the panfried fish momos:
- Follow steps 1 to 21. Transfer the momos from the streamer to a plate.
- Take enough refined oil in a kadai. Heat it. Put the momos in batches.
- Flip and fry.
- Remove when golden brown.
- Fry all the momos. Keep them on a plate.
- Heat 2 tbsp of refined oil in a frying pan. Put 2 medium-sized onions (finely chopped). Sauté for a minute.
- Add finely chopped garlic and fresh green chilies. Put salt to taste. Fry for 30 seconds.
- Add ½ tsp of sugar. Mix.
- Put 2 medium-sized tomato paste. Cook it for 2 to 3 minutes to remove the raw smell.
- Add 2 tsp of tomato sauce and 2 tsp of red chili sauce. Cook for a minute.
- Reduce flame to low. Add the fried momos.
- Mix with a spatula. Also, cover it and shake it.
- Your homemade panfried fish momos are ready. Serve hot on a plate.
