Misa Mach Poora
Small river fish and freshwater shrimp threaded on bamboo skewers and roasted over an open fire until smoky and crisp.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Bamboo skewers
- •Open fire or grill
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 6 g
- carbs
- 1 g
- fibre
- 0 g
- protein
- 20 g
- calories
- 150 kcal
Instructions
- 1
Pat the cleaned fish and shrimp dry using a clean cloth.
- 2
Rub the salt, ginger paste, garlic paste and chopped green chilli all over the fish and shrimp.
- 3
Leave the mixture to rest for 10 minutes to absorb the flavours.
- 4
Thread the fish and shrimp onto the soaked bamboo skewers.
- 5
Set up an open wood fire or grill until the embers glow steadily.
- 6
Brush a light layer of mustard oil over the skewers.
- 7
Roast the skewers over the embers for about 12 minutes. Turn them often until charred and cooked through.
- 8
Serve hot straight off the skewers.
Chef's tips
Turn the skewers often over the fire so they cook evenly without burning. Use very fresh fish for the best flavour.
Ingredient substitutions
- river fish → small pond fish or sardines
Storage
Best eaten fresh; leftovers can be refrigerated for a day.
Reheating
Reheat briefly over a pan or grill to restore crispness.
Common mistakes to avoid
- •Cooking over a flame that is too high, which burns the outside before the inside cooks through.
Serving suggestions
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