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Misa maach poora, or grilled prawns, is a delightful recipe from Mizoram that requires minimal ingredients, making it both delicious and healthy. This grilled prawns dish is light on oil since it’s either grilled or roasted, and it uses very few spices. Traditionally, misa maach is wrapped in banana leaves and grilled over hot coals, which adds a wonderful smoky flavor. While I’ve opted to grill them on a skillet in my kitchen, nothing beats the authentic method if you have the chance. The charcoal gives the misa maach poora a delectable taste.
This prawns recipe is not only flavorful but also incredibly easy and quick to prepare—taking just 15 minutes. With only a handful of ingredients needed, it’s perfect for anyone who enjoys simple flavors and speedy cooking. If that sounds like you, this recipe is a must-try!
The misa maach poora, or grilled prawns, are prepared with mustard oil, a staple in northeast Indian cuisine known for its strong flavor. This dish is enhanced by basic spices like pepper and coriander, making it a truly delicious appetizer. Traditionally, no other spices are included, but I’ve added some garlic-infused oil for an extra kick, as I love the taste of garlic. However, if you prefer to stick to tradition, you can easily omit it.
These juicy grilled prawns, when topped with a generous squeeze of lemon juice and a sprinkle of dill leaves, are simply delightful. While I opted for dill to finish the dish, coriander would work just as well.
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Ingredients:
- 500 g tiger prawns, cleaned, peeled, and deveined
- 1 tbsp black peppercorns, roughly crushed
- 1 tbsp coriander seeds, roughly crushed
- 1 tbsp coriander powder
- 2 tbsp mustard oil
- 1 tbsp garlic, finely chopped (optional)
- 1 tsp turmeric powder
- Salt, to taste
- Wooden skewers, soaked in water for 30 minutes
- For garnishing:2 tbsp lemon juice, and 1 tbsp dill leaves, chopped
Cooking Method:
Image Courtesy: https://m5.paperblog.com/
Ingredients:
- 500 g tiger prawns, cleaned, peeled, and deveined
- 1 tbsp black peppercorns, roughly crushed
- 1 tbsp coriander seeds, roughly crushed
- 1 tbsp coriander powder
- 2 tbsp mustard oil
- 1 tbsp garlic, finely chopped (optional)
- 1 tsp turmeric powder
- Salt, to taste
- Wooden skewers, soaked in water for 30 minutes
- For garnishing:2 tbsp lemon juice, and 1 tbsp dill leaves, chopped
Cooking Method:
Image Courtesy: https://m5.paperblog.com/
Ingredients:
- 500 g tiger prawns, cleaned, peeled, and deveined
- 1 tbsp black peppercorns, roughly crushed
- 1 tbsp coriander seeds, roughly crushed
- 1 tbsp coriander powder
- 2 tbsp mustard oil
- 1 tbsp garlic, finely chopped (optional)
- 1 tsp turmeric powder
- Salt, to taste
- Wooden skewers, soaked in water for 30 minutes
- For garnishing:2 tbsp lemon juice, and 1 tbsp dill leaves, chopped
Cooking Method:
- Marinate the prawns with salt and turmeric powder for 10-15 minutes to enhance their flavor and color.
- In a shallow pot, bring 1 cup of water to a simmer, adding the crushed peppercorns and coriander seeds for added aroma.
- Once the water is simmering, add the marinated prawns and cook for exactly 2 minutes.
- Drain the prawns and set them aside.
- Mix the coriander powder and additional salt into the prawns for a well-rounded flavor.
- In a separate small pan, heat the oil and sauté the garlic until it turns golden brown.
- Pour the garlic oil over the parboiled prawns and toss gently to combine.
- Skewer the prawns one by one onto the soaked wooden skewers.
- Preheat a griddle pan and place the skewers on it, cooking the prawns for 3-4 minutes on each side until they are perfectly grilled.
- Finally, drizzle some lemon juice and sprinkle chopped dill leaves over the grilled prawns (misa maach poora) before serving. Enjoy your delicious creation!
