Misa Mach Poora

Misa Mach Poora Recipe - Delicious Indian Shrimp Dish

Region / culture: India | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Misa Mach Poora is a traditional Bengali dish that features succulent shrimps marinated in a flavorful blend of spices and grilled to perfection. This dish is bursting with bold flavors and is sure to impress your taste buds.

History

Misa Mach Poora has been a popular dish in Bengali cuisine for generations. It is often served at special occasions and celebrations, showcasing the rich culinary heritage of the region.

Ingredients

3 cups of uncooked shrimps, shelled and de-veined
1 onion, cut into small pieces
2 tsp of lime juice
1 tsp of ground coriander
12 peppercorns
1 tbsp of mustard oil
1 tsp of turmeric powder
salt to taste

How to prepare

Rub salt and turmeric powder onto the shelled shrimps. Set aside.
In a medium-sized pan, add half a cup of water, coriander, and peppercorns. Bring the water to a boil.
Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.
Transfer the shrimps to a shallow flame-proof dish or a greased banana leaf.
Spread the shrimps evenly over the surface and grill or roast them over an open charcoal fire, wrapped in banana leaves.
Before serving, pour the lemon juice over the shrimps.
Serve hot with boiled rice.

Variations

You can add diced tomatoes and bell peppers to the marinade for added flavor.
For a spicier version, add chopped green chilies or red chili powder to the marinade.

Cooking Tips & Tricks

Make sure to properly devein and shell the shrimps before marinating them.

- Grilling the shrimps over an open charcoal fire adds a delicious smoky flavor to the dish.

- Be careful not to overcook the shrimps, as they can become tough and rubbery.

Serving Suggestions

Misa Mach Poora is best served hot with boiled rice and a side of fresh salad.

Cooking Techniques

Grilling the shrimps over an open charcoal fire gives them a delicious smoky flavor that enhances the overall taste of the dish.

Ingredient Substitutions

If you don't have mustard oil, you can use any other cooking oil of your choice.

Make Ahead Tips

You can marinate the shrimps ahead of time and keep them in the refrigerator until you are ready to grill them.

Presentation Ideas

Serve Misa Mach Poora on a bed of fresh lettuce leaves for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a side of steamed vegetables or a light cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, simply microwave or reheat on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Misa Mach Poora contains approximately 200 calories.

Carbohydrates

This dish is low in carbohydrates, making it a great option for those looking to reduce their carb intake.

Fats

Shrimps are a good source of healthy fats, including omega-3 fatty acids, which are beneficial for heart health.

Proteins

Shrimps are a rich source of protein, making this dish a great option for those looking to increase their protein intake.

Vitamins and minerals

Shrimps are packed with essential vitamins and minerals, including vitamin B12, selenium, and zinc.

Alergens

This dish contains shellfish (shrimps), which may be allergenic to some individuals.

Summary

Misa Mach Poora is a nutritious dish that is rich in protein and healthy fats, making it a great option for a balanced meal.

Summary

Misa Mach Poora is a delicious and nutritious dish that is perfect for any occasion. With its bold flavors and succulent shrimps, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Misa Mach Poora. It was a warm summer afternoon, and I was visiting my dear friend Aisha in her tiny village nestled in the lush green hills of the Kashmir Valley. Aisha was known throughout the village for her culinary skills, and she had promised to teach me one of her most treasured family recipes.

As we sat cross-legged on the floor of her cozy kitchen, Aisha pulled out a faded, yellowed piece of paper from a tattered recipe book. She explained that Misa Mach Poora was a traditional dish in Kashmiri cuisine, made with fish marinated in a blend of aromatic spices and cooked to perfection in a clay tandoor oven.

I watched in awe as Aisha deftly mixed together a medley of spices - cumin, coriander, turmeric, and garam masala - with a dollop of tangy yogurt and a splash of mustard oil. The fragrant aroma filled the air, and I could hardly contain my excitement as she coated the fresh trout fillets with the vibrant marinade.

As the fish sizzled and crackled in the hot tandoor oven, Aisha regaled me with tales of her grandmother, who had passed down the recipe through generations. She spoke of lazy summer afternoons spent fishing in the crystal-clear streams that wound their way through the valley, and of lavish feasts where the Misa Mach Poora took center stage, its golden crust glistening in the flickering candlelight.

Finally, the moment of truth arrived. Aisha carefully removed the fish from the oven, its skin crispy and charred, its flesh tender and flaky. She placed the steaming platter before me, and I took my first bite of the Misa Mach Poora.

The flavors exploded in my mouth - the earthy warmth of the spices, the tang of the yogurt, the smoky richness of the mustard oil. It was a revelation, a symphony of tastes and textures that danced across my palate and left me longing for more.

From that moment on, Misa Mach Poora became a staple in my culinary repertoire. I would recreate Aisha's recipe in my own kitchen, tweaking and experimenting until I found the perfect balance of flavors. I would serve it to friends and family, who would marvel at its complexity and depth.

But more than just a recipe, Misa Mach Poora became a symbol of friendship and tradition, a reminder of the bond that had been forged between Aisha and me on that fateful summer afternoon. It was a taste of Kashmir, a slice of paradise that I could savor and cherish for years to come.

And so, whenever I make Misa Mach Poora, I am transported back to Aisha's kitchen, to the heady scents and sounds of that magical day. I am reminded of the power of food to connect us, to bind us together in a shared love of cooking and eating. And I am grateful for the gift of that recipe, passed down through generations and cherished in my heart forever.