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: 500 grams Shrimp; ¾ tsp. Salt (½ for marinating and ¼ while grilling. adjust to taste); 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; 3/4th cup fresh orange juice; 3 tbsp lime juice; 1 tsp hot red pepper sauce; 1 tbsp. sesame seeds; Grilled prawns from above; 6 to 7 garlic pods minced; 1 tablespoon oil; salt as per taste; 1 Onion finely chopped; 1 teaspoon pepper powder; 1 to 2 green chillies finely chopped; Spring onions and fresh coriander leaves for garnishing

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 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

500 grams Shrimp
¾ tsp. Salt (½ for marinating and ¼ while grilling. adjust to taste)
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
3/4th cup fresh orange juice
3 tbsp lime juice
1 tsp hot red pepper sauce
1 tbsp. sesame seeds
Grilled prawns from above
6 to 7 garlic pods minced
1 tablespoon oil
salt as per taste
1 Onion finely chopped
1 teaspoon pepper powder
1 to 2 green chillies finely chopped
Spring onions and fresh coriander leaves for garnishing

Instructions

Peel, de-vein 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 merge the shrimps in it. Add the shrimps and cook for 2 minutes.
Drain the water and transfer the shrimps 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 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.
Or you can prepare a 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 and garlic and saute for a minute.
Add the chopped onions and fry till translucent. Stir in the orange syrup and bring to a boil until thickened, for about about 2 minutes on high flame.
Stir in the grilled shrimps 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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