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.


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
3/4th cup fresh orange juice
3 tbsp. lime juice
1 tsp. hot red pepper sauce
salt as per taste
1 tbsp. sesame seeds
1 tablespoon oil
Grilled prawns from above
1 Onion finely chopped
6 to 7 garlic pods minced
1 to 2 green chillies finely chopped
1 teaspoon pepper powder
Spring onions and fresh coriander leaves for garnishing


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 merge the shrimp in it.Add 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.
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 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.



  1. Saw this dish in few youtube videos too. I’m from Mizoram & never heard of this dish, it’s not even in our language. I search on Google for this dish, I came across many recipes, most of them mention it as a dish from Mizoram. You won’t even find 70% of the ingredients in at least 95% of the households.

  2. Hi glad to connect and thanks for pointing out . Igot this recipe on internet and followed it and being not from mizoram i wanted to try something from that cuisine and found this and tried. Would love to understand more of this cuisine from an authentic source. Thank you

  3. How come I being a Mizo from Mizoram have never heard of such recipe?! The name of the dish itself is not “Mizo”!

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