Meet Mirsang/Salt & Chilly Paste

Meet Mirsang/Salt & Chilly Paste

The Chilly paste should not be watery

This humble salt and chilly paste is a must in all Mangalorean homes who eat fish. (Meet = slat and Mirsang = Chilly in Konkani). This paste stored in a glass bottle in the corner of your refrigerator comes handy at all times. You can marinate the potato and brinjal slices in this paste and shallow fry. 

You need

Red dry chillies (byadgi) - 50 Nos.

Jeera - 1 tsp

Pepper - 5 Nos.

Salt - 4 tbsps

Turmeric powder - 1 tbsp

Vinegar - 500 ml

Method

1. Take a dry mixi jar and add all the ingredients except vinegar.

2. Make a coarse powder of the above.

3. Now add 2/3 of the vinegar and grind for few more minutes.

4. Add the remaining vinegar little by little till you get a thick paste.

5. Store it in a clean dry glass bottle and keep it in the fridge.

6. Use this to marinate the the fish, potato or brinjals. Shallow fry them.

Tips: 

To prepare vinegar, boil and cool 450 mil of water. Add 50 ml of cooking acid to this and keep it ready before you start grinding the chillies.

Don't make the chilli paste too watery. Fish tastes better if it is marinated well with thick paste.
Use byadgi chillies for good colour. Double the quantity of items, if you need more quantity.

You may also like to try Silver Fish Gravy