Name: Misa Mach poora - Grilled Shrimp recipe from Mizoram recipe by Alka Jena at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: For the Misa Mach Poora:; 500 grams Shrimp; ¾ tsp. Salt; 10 to 12 peppercorns; 1 Tsp. Coriander Powder; ½ cup water; 1 tsp. Mustard Oil; ¼ tsp. Pepper Powder (adjust to taste); 1 – 2 tsp. Lime Juice; Orange-Glazed Shrimp; Zest of one orange; 3/4 cup fresh orange juice; 3 tbsp lime juice; Salt as per taste; 1 tablespoon oil; 1 Onion, finely chopped; 1 to 2 green chillies, finely chopped; Spring onions and fresh coriander leaves for garnishing; 6 to 7 garlic pods, minced; 1 tsp hot red pepper sauce; 1 tbsp sesame seeds; 1 tsp pepper powder

ABOUT Misa Mach poora - Grilled Shrimp recipe from Mizoram RECIPE

Misa Mach Poora is a popular dish from the northeast cuisine which is very easy and simple to prepare with just a few ingredients on hand. Grilled shrimps are a sure way for an awesome delectable and luscious dinner; irresistibly marinated with subtle flavours, ready to be eaten with a bowl of hot rice. If you love seafood, this Mizo dish is made for you. This is a dish traditionally made by grilling or roasting the shrimp on banana leaves placed on hot charcoals. The shrimp is flavoured with local spices and served with steamed rice. The sheer simplicity of the dish is what makes it so comforting to the soul.

Ingredients Serving: 4

For the Misa Mach Poora:
500 grams Shrimp
¾ tsp. Salt
10 to 12 peppercorns
1 Tsp. Coriander Powder
½ cup water
1 tsp. Mustard Oil
¼ tsp. Pepper Powder (adjust to taste)
1 – 2 tsp. Lime Juice
Orange-Glazed Shrimp
Zest of one orange
3/4 cup fresh orange juice
3 tbsp lime juice
Salt as per taste
1 tablespoon oil
1 Onion, finely chopped
1 to 2 green chillies, finely chopped
Spring onions and fresh coriander leaves for garnishing
6 to 7 garlic pods, minced
1 tsp hot red pepper sauce
1 tbsp sesame seeds
1 tsp pepper powder

Instructions

Peel, devein and clean the shrimp. Marinate the shrimp with ½ tsp. of salt and ½ tsp. of turmeric powder. Let it marinate for about 5-10 minutes.
Boil water in a sauce pan with peppercorns. Boil just enough water to submerge the shrimp in it. Add in the shrimp and cook for 2 minutes.
Drain the water and transfer the shrimp to a bowl. Pour ½ tsp. of mustard oil on the shrimp, mix it and keep it aside until ready to grill.
Make a paste of coriander powder and pepper powder with the help of 1 teaspoon of mustard oil and keep aside.
Place the banana leaf over a slow fire to make it soft. Marinade prawns with coriander and pepper paste and place on the banana leaf. Wrap the banana leaf tightly and secure with a toothpick or banana stem thread.
I have wrapped the banana leaf with silver foil and placed it on the grilled rack over the stove. If you do not have banana leaf, you can place the shrimp on the pan and grill it on both sides until the shrimp is roasted.
This should take about 5 minutes. Take out the prawn after 5 minutes and open the silver foil and the banana leaf.
At this stage you can squeeze lime juice and serve it as a side dish with rice or as an appetizer or with some cocktail.
Prepare the orange glazed syrup by stirring together orange zest, orange juice, lime juice, hot pepper sauce and salt.
In a pan and some oil and stir in the sesame seeds, chopped green chillies, garlic and saute for a minute .
Add the chopped onions and fry till translucent. Stir in the orange syrup and bring it to a boil until thickened, for about about 2 minutes on high flame.
Stir in the grilled shrimp along with ground pepper and toss everything well. Transfer to a plate, sprinkle spring onions and fresh coriander leaves and serve over some hot steamed rice.

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