Mangalore Meet Mirsang Paste/ Chilli Paste


To make simple Mangalore Style Chilli Paste- Meet Mirsang Paste ( without grinding):
Quantity of paste is for 2 large mackerals, adjust according to quantity of fish.

Kashmiri Chilli powder- 2 tsps
Cumin Powder- 1tsp
Tumeric powder- 1/4 tsp
Rice flour- 1/4 tsp (optional)
Vinegar- 1tbsp
Salt to taste.

1.Take all masala ingredients in a bowl, add water to make a shiny paste. Do not make runny or too thick. Marinate cleaned fish with the paste for 1/2 hour. Make slits in fish to allow masala to seep into the flesh.
2. To fry: In a hot tawa heat sufficient vegetable or coconut oil to almost smoking or very hot. Place fish carefully in oil , reduce heat slightly and do not move fish till done on that side. Then turn over and cook the other side. Add more oil as require to prevent the masala burning.
Serve hot

To make the Ground version of Meet Mirsang Paste/ Puli munchi/ Chilli- salt paste:

Dry red Kashmiri chillies: 50
Cumin seeds: 2 tsps
Tumeric: 2 tsps
Vinegar: as required to make a thick paste
Salt to taste.
1. Grind all the above ingredients in vinegar to form a thick paste. Bottle the prepared masala paste in a sterilised dry airtight bottle and store in the fridge for a few months. Use a dry spoon as and when required. Remember to close the lid tight after use.

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