Spiced Prawn Momo

Welcome to the world of fusion flavors! If you love dumplings and crave a spicy kick, this Spiced Prawn Momo served with a Goan Prawn Curry-inspired base is just what you need. Inspired by my love for Nepalese Jhol Momo and my Goan roots, this dish is a perfect blend of both cultures. The fluffy dough and the flavorful prawn filling come together beautifully, while the coconut-based gravy adds that rich, aromatic touch. It’s a dish that will take your taste buds on a delicious journey. Let’s dive into the recipe!

Method

Make the Dough

To start, gather all the ingredients for the dough  plain flour, salt, oil, and water. In a bowl, combine the flour and salt, then add the oil and water. Begin kneading the mixture for about 5-8 minutes, ensuring the dough becomes smooth and elastic. This is an important step to achieve soft and chewy momo wrappers. Once the dough is well kneaded, cover it with a damp cloth and allow it to rest for 30 minutes. This resting period helps the gluten relax, making the dough easier to roll out.

Prepare the Filling

While the dough rests, you can prepare the prawn filling. In a separate bowl, combine the prawns (half kept chunky and half made into a paste), minced garlic, minced ginger, chopped coriander, turmeric, salt, black pepper, Kashmiri chilli powder, coriander powder, and finely minced onion. Add in the hot coconut oil to the mixture, which will give it a rich flavor and a slight kick. Mix everything together thoroughly until the ingredients are evenly distributed. Once combined, cover the bowl and refrigerate the filling while you work on the next steps.

Make the Masala

The next step is to prepare the masala that will infuse the curry with deep, rich flavors. Start by grinding the spices  Kashmiri chillies, garlic, coriander seeds, turmeric, cumin, ginger, and peppercorns. A grinder or blender works best for this step. After grinding the spices, add the grated coconut, soaked tamarind (with the water it was soaking in), and water to the grinder. Blend the mixture into a fine paste. This may take around 5-10 minutes depending on your blender’s power. The longer you blend, the smoother the paste will become, which is key to the rich texture of the curry base.

Cook the Gravy

Once the masala is ready, heat some coconut oil in a saucepan over medium heat. Add the chopped onions and ginger paste, and sauté them until the onions turn translucent. This should take about 3-4 minutes. Next, add the chopped tomatoes and cook them until they soften and break down, which will take around 5-7 minutes. Now, add the prepared masala paste into the saucepan along with around ½ to 1 cup of water. Stir to combine and bring everything to a simmer. Allow the gravy to cook for 10-15 minutes. During this time, the flavors will meld together and develop into a fragrant, rich base. Taste the gravy and adjust the seasoning. You can add a bit of salt, sugar, or vinegar to balance the flavors to your liking. Once you’re satisfied with the taste, remove the gravy from heat and let it cool slightly.

Assemble the Momo

Now that your dough and filling are ready, it’s time to assemble the momos. Begin by dividing the dough into small portions and rolling each portion into a ball. Roll each ball out into a small circle, about 3-4 inches in diameter. Take a spoonful of the prawn filling and place it in the center of each circle. Carefully fold the edges of the dough over the filling, pinching and pleating the edges to seal the momo tightly. Make sure the filling is securely enclosed to avoid any leakage while steaming. Repeat this process for all the momos.

Steam the Momo

Once all the momos are assembled, it’s time to steam them. Grease the steamer basket with a little oil to prevent the momos from sticking. Arrange the momos in the basket, making sure they are spaced out a bit to allow them to cook evenly. Place the steamer over boiling water and steam the momos for about 15-20 minutes, or until the dough becomes soft and translucent. The momos should be cooked through and tender. If you don’t have a steamer, you can also use a bamboo basket or a metal colander placed over a pot of simmering water.

Serve

Once the momos are steamed to perfection, remove them from the steamer and serve them hot with the Goan-inspired prawn curry gravy. Garnish with fresh coriander and sliced green or red chilies for an extra touch of freshness and heat. The momos are best enjoyed when they are still warm and soft, soaking up the aromatic flavors of the curry gravy.

Necessary Tools

• Mixing bowls
• Grinder or blender
• Steamer
• Frying pan
• Saucepan
• Knife and chopping board

Serving Suggestions

These Spiced Prawn Momos pair beautifully with a tangy cucumber salad or a simple rice dish like Jeera rice. For a more decadent side, serve them with a creamy coconut dip to balance the heat from the curry gravy.

Fun Fact

Did you know that “Momo” is a popular street food in Nepal, Tibet, and parts of India? It’s often served as a snack or appetizer, and it’s known for its versatility. From meat fillings to vegetarian options, you can get creative with the fillings just like this fusion version!

Conclusion

This Spiced Prawn Momo with a Goan-inspired curry base is the perfect fusion dish for anyone who loves bold flavors and unique combinations. The light and fluffy momo wraps are packed with spicy prawn goodness, and the rich, aromatic gravy adds that extra layer of flavor. Whether you’re cooking for a special occasion or a simple dinner, this dish is sure to impress everyone at the table. So go ahead and give it a try you’ll be hooked after the first bite!