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A delightful and rustic dish from Mizoram, featuring smoky shrimp stir-fried with pungent mustard oil and fiery green chilies. This semi-dry preparation is packed with unique flavors and is a true taste of Northeast Indian cuisine.
For 4 servings
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat for about 2-3 minutes, until it's very hot and just begins to smoke. This crucial step mellows its pungent flavor.
Reduce the heat to medium. Carefully add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they are soft, translucent, and lightly golden at the edges.
Add the ginger paste, garlic paste, and slit green chilies to the pan. Stir-fry for 1-2 minutes until the raw aroma disappears and the mixture becomes fragrant.
Sprinkle in the turmeric powder and salt. Mix well and cook for another 30 seconds to allow the turmeric to bloom and coat the onion mixture evenly.
Add the cleaned smoked shrimp to the pan. Gently toss to coat them with the masala. Stir-fry for 2-3 minutes, allowing the shrimp to absorb the smoky and spicy flavors.
Pour in 1/4 cup of water. Bring to a gentle simmer, then reduce the heat to low. Cover the pan and cook for 5-7 minutes, or until the shrimp are cooked through and the water has mostly evaporated, leaving a thick, semi-dry coating on the shrimp.
Turn off the heat. Garnish with freshly chopped coriander leaves. Give it a final gentle stir and serve immediately with hot steamed rice.
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A delightful and rustic dish from Mizoram, featuring smoky shrimp stir-fried with pungent mustard oil and fiery green chilies. This semi-dry preparation is packed with unique flavors and is a true taste of Northeast Indian cuisine.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 238.04 calories per serving with 17.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
If using fresh shrimp, add them in step 5 and cook until they turn pink and opaque before adding water.
For extra texture and nutrition, you can add diced bell peppers or bamboo shoots along with the onions.
Add a squeeze of fresh lime juice or a teaspoon of tamarind paste at the end of cooking for a hint of sourness.
If you can source them, add a pinch of crushed 'lengser' (a local herb) or 'bahkhawr' (fermented soybean) for an even more authentic taste.
Shrimp provides high-quality protein essential for muscle repair, growth, and overall body function, with relatively low-fat content.
Shrimp are a great source of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function and the immune system.
Ingredients like turmeric (containing curcumin), ginger, and garlic are well-known for their natural anti-inflammatory and antioxidant effects, which can help combat chronic inflammation.
The capsaicin in green chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
Misa Maas Anja is a traditional and rustic shrimp dish from the state of Mizoram in Northeast India. It's characterized by its smoky flavor from the shrimp, the pungent aroma of mustard oil, and the fiery heat of green chilies.
One serving of Misa Maas Anja contains approximately 220-250 calories, primarily from the shrimp (protein) and mustard oil (fats). This is an estimate and can vary based on exact ingredient quantities.
Yes, it can be part of a healthy diet. Shrimp are an excellent source of lean protein and selenium. The dish also contains beneficial compounds from ginger, garlic, and turmeric. The main consideration is the amount of oil used.
Smoked shrimp can often be found in specialty food stores, online retailers, or markets that carry Northeast Indian ingredients. They are sometimes available dried or frozen.
Absolutely. The dish will have a different flavor profile but will still be delicious. To mimic the smokiness, you can add a drop or two of liquid smoke or use smoked paprika.
To reduce the heat, use fewer green chilies or remove the seeds and membranes before slitting them. You can also use a milder variety of chili.