Cook step by step
Read through once before you begin.
Shape the muitha
- 01
Mince or blend the boneless fish until evenly smooth.
- 02
Mix with the onion, ginger, garlic, green chilli, gram flour, turmeric, cumin, salt, coriander and mustard oil. Knead until firm enough to hold its shape.
- 03
Shape into 12–14 small oval dumplings.
- 04
Steam the dumplings until firm and cooked through, then set aside.
12 minutes
Cook the curry
- 05
Heat the mustard oil. Add the bay leaves, cinnamon, cardamom and cloves and cook until fragrant.
- 06
Add the onion and fry until golden, then stir in the ginger and garlic.
10 minutes - 07
Add the ground spices with a splash of water and cook until the oil begins to separate.
- 08
Pour in the warm water, season and bring to a gentle boil.
- 09
Lower in the steamed muitha and simmer gently so the dumplings absorb the curry without breaking.
12 minutes - 10
Add the green chillies. Finish with ghee and coriander if desired.
2 minutes
