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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Meet Mirsang/Puli Munchi (Salt & Chilli Paste)

July 5, 2011

Meet Mirsang/Puli Munchi (Salt & Chilli Paste)

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I am sure that whoever is fond of fish is undoubtedly fond of its fried form! It goes without saying that being a Mangalorean I love fish in any form – in a curry, fried, baked, grilled or steamed, but the fried variety wins hands down any day. It is a known fact that even people who have never eaten a lot of fish in their lives tend to prefer it fried than in a curry as the fried version invariably tones down the ‘fishy’ smell.
In Mangalore, we use a ready to use salt and chilli paste called the ‘Meet Mirsang’ which is very handy and can be made to use basic fish curries besides being used to marinate fish before frying. This paste was traditionally ground on a ‘Gatno’ (grinding stone/mortar & pestle made of granite stone) and scooped out with a dry ‘katti’ (coconut shell) as even the moisture from one’s hand could render the paste useless when stored at room temperature. This also explains why vinegar is used to grind the paste which along with salt acts like a preservative.
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During my childhood, the yummiest fish fry was always marinated in Meet Mirsang, it is only during the latter years of my time in Mangalore that out of sheer lack of time that we resorted to a quick fix of the marinade made of Bafat Powder, tamarind paste and salt. I continued that tradition (of using Bafat powder) for many years after getting married. I think I need to thank my blog for making me break out of my comfort zone and try out traditional recipes which are actually not as much of an effort (or rocket science) as I had thought earlier. 
When I was a child, we would have fried fish (fresh or dried) on Saturdays and more often during the Monsoons, I don’t know the reason behind it, but it just seemed so perfect. We also had meal combos that just tasted heavenly. Like the vegetable gravy – Valchebaji ani Guley and Sardine Fry or Daliso Saar (Mangalorean Watery Dal/Lentils) and Mackerel Fry. Since the time I got married I have tried to maintain this custom and also love to have fried Mackerels with Kulta Kaat (Horsegram & Madras Cucumber Curry)
I am sure every family has their favourite combinations…if you have the same memories that I do, do let me know what your favourite combinations are…
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The Meet Mirsang has definitely added that spark into our mealtimes as it makes fried fish ultra tasty and makes us pick out all edible parts of the fish and thoroughly enjoy the experience of having a meal with loved ones at home. Chatting and talking and helping ourselves to that extra spoon of boiled rice and curry or saar (recipe to follow) to accompany the pieces of fish waiting to be finished.
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Picture above: Mackerels marinated in Meet Mirsang are sizzling on a hot ‘kail’ (frying pan)
For people who are hard pressed for time, it is best to make this paste in small batches and refrigerate it (if you are using water to grind). You can use it for a multitude of recipes including chicken and fish curries that call for a combination of the chillies, jeera and vinegar.
Meet Mirsang 
You Need:
  • 100 dry red chillies (Bedgi/Byadge – also known as Kumti Mirsang/Kundapur chillies)
  • 1 tsp cumin/jeera
  • 1/2 tsp turmeric/haldi powder
  • 8 tsp salt (increase it as per taste)
  • 12 tbsp vinegar (or about 150ml) *see note
Method:
Remove the stalk of the chillies and grind to a powder with the jeera and turmeric powder if you are using a dry mixer grinder. Add the salt & vinegar and grind to a fine paste. If you are using the traditional Mangalorean Gatno you can toss in all the above ingredients to grind to a fine paste. 
Note:
If you are using a mixer grinder to grind this masala, you will notice that the given quantity of vinegar will not be sufficient to achieve the paste consistency. Ideally Meet Mirsang is made with vinegar to grind the spices and hence may require as much as 500-750ml of vinegar. This helps the paste to remain fresh and for very long periods of time when stored even at room temperature.
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Since I am not too fond of the vinegar and it’s acrid smell, I use just about 11-12 tbsp and supplement the liquid requirement with boiled & cooled water – this of course means you cannot store the paste outside at room temperature as it will spoil fast so I make in small batches and refrigerate and use within 2-3 weeks at the most.
You can also substitute vinegar with tamarind paste and refrigerate it.
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Filed Under: All Posts, Mangalorean Recipes, Preserves, Spice Blends & Curry Pastes Tagged With: Catholic Cuisine, Fried Fish, Mangalorean Fish Fry, Meet Mirsang, Puli Munchi, Salt Chilli Paste

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Comments

  1. Hamaree Rasoi says

    July 5, 2011 at 3:08 pm

    Meet Mirsang looks so spicy and tangy. Excellent preparation.

    Deepa
    Hamaree Rasoi

    Reply
  2. Priya says

    July 5, 2011 at 6:00 pm

    Omg, mouthwatering..hot fiery chilly paste..

    Reply
  3. Rinku Naveen says

    July 6, 2011 at 4:14 am

    Love the colour and texture..Looks so yummy shir..i used to love the bangde fry which aunty used to make at Mangalore. now i know the secret behind that yummy fry..Will try it soon.

    Reply
  4. Sharmilee! :) says

    July 6, 2011 at 4:50 am

    Homemade is always best, looks perfectly done

    Reply
  5. Rumana Rawat says

    July 7, 2011 at 4:41 am

    OMG!!! that fish looks so yummy. want to finish every thing:)

    Reply
  6. Purabi Naha says

    July 7, 2011 at 7:30 am

    This looks very interesting and something which I seriously love to try out. I am settled in HK now, but I used to stay in Thane before that. You have a wonderful blog. Happy blogging and have a great day!!
    http://cosmopolitancurrymania.blogspot.com

    Reply
  7. Shireen Sequeira says

    July 7, 2011 at 9:25 am

    Thanks a lot Deepa, Priya, Rinku, Sharmilee, Rumana and Purabi!!

    Reply
  8. Anjum says

    July 18, 2011 at 6:09 pm

    oh my god!! i gotta try this! this looks mouth watering and would add new flavour to my cooking. wil make this and give you a feed back 🙂

    Reply
  9. Shireen says

    July 19, 2011 at 4:16 am

    Thanks Anjum! Try it & let me know, its a very handy & versatile paste 🙂

    Reply
  10. Smitha Mascarenhas says

    June 13, 2012 at 8:43 am

    Hi,

    Thanks for the recipe. I always wanted to make meet mirsang since the taste of Bafat powder+vinegar (or tamarind paste)+ salt can never match the traditional meet mirsang. But I have limited quantity of Kumti Mirsang. So would like to know what quantities should be used when making a small batch of meet mirsang (say to last for a week). Awaiting your reply….

    Reply
  11. Shireen Sequeira says

    June 16, 2012 at 2:40 am

    Hi Smitha

    I am not so sure about the small quantities. I guess 10 long chillies, 10 short chillies, vinegar and salt to taste and a pinch of jeera ground to a paste will result in 1/10th of the quantity i made. Should serve you well.

    Alternatively, you can powder

    1 tsp Jeera, red chillies (1/4kg), 1 tsp haldi – just use this with a little tamarind juice or vinegar or fresh lime juice and salt to taste. My MIL says you can store this powder for a long time and use as required. Ensure that your chillies are crackling dry or else you can't powder them 🙂

    Reply
  12. Neha Gattani says

    February 22, 2013 at 7:57 am

    I want to make the fried fish with this masala for my husband. Since I am a vegetarian, I have no idea which fish will go well for this dish. Do you have any suggestions?

    Reply
  13. Shireen Sequeira says

    February 22, 2013 at 5:20 pm

    @ Neha: This marinade can be used for any type of fish. I can suggest fish names depending on where you live. You can safely use the marination for Pomfret, Surmai (King Fish), Sardines, Mackerels, Ghol & Sole/Tongue Fish – Do adjust the spice level and salt according to your taste.

    Reply
  14. Akshata says

    April 22, 2013 at 2:45 pm

    Hi Shireen… I am Akshata and I too am a mangalorean.. I was happy to see a blog with so many mangalorean dishes.. May be you can add some recipes like Mangalore cucumber koddel, pineapple curry, mixed fruit curry, semige with sweet coconut milk or chicken curry, pathrade, marvai pundi (rice balls soaked in shell curry), different bendhis that we make (vegetable cooked in light tamarind water and with garlic-chilli flake tadka), boodhi kumblakai puli (curd curry)..etc.. So many dishes are coming on my mind.. The way we make pulimunchi at home is quite different.. I will share the recipe with you someday.. 🙂 I am already drooling thinking about all the food.. 😛 Well my favorite combo is simple tomato saar (just onion, tomato, green chilli with garlic tadka), mackeral/anjal fry (chilli pwd, turmeric, lime, salt), curd and rice.. 🙂 🙂 simple and delicious..

    Reply
  15. Shireen Sequeira says

    April 24, 2013 at 9:55 am

    Thanks Akshata!! You have given me so many recipe ideas – I will try them out one by one! Hope you have tried some of my recipes and enjoyed them too! Happy cooking!

    Reply
  16. Rhea says

    August 19, 2013 at 9:49 am

    Hi Shireen,

    Please can you let me know how much are 100 dry red chillies roughly equivalent to in Grams? Would it be around 250 grams or something?

    Reply
  17. Shireen Sequeira says

    August 20, 2013 at 7:11 pm

    Hi Rhea,

    Sorry I don't have my weighing scale at present so won't be able to help you. In my opinion 250gms would be more than 100 as the chillies are dried & very light in weight

    Reply
  18. prathista dsilva says

    August 8, 2014 at 3:48 pm

    Hi Shireen. Im a recent visitor to ua blog. I happened to c a recipe in ua blog while browsing d net n nw im addicted to ua blog. As i finish my house work ( im a home maker) the very first thing i do since few days is going through ua recipes. To be frank i love reading ua life experiences in mangalore( i too am a mangalorean) i just enjoy reading every detail of it. Actualy most of d tyms i dnt even read d caption of d recipe but read d first few sentences or d topic with which u hav narrated . Thanx a ton for sharing ua experience being a mangalorean as well as sharing d bestest recipes iv always been searching for. Last but not d least may i know which place in mangalore u belong to?? N wer did u do ua schooling ( only if u dnt mind sharing it n ofcourse knowing school name is nt to help me recall my senior or so its just out of curiosity to know which school in mangalore teaches such a wonderful vocabulary cz ua vocabulary is just amazing

    Reply
  19. Shireen Sequeira says

    August 11, 2014 at 6:56 am

    @ Prathista: Thanks so much for your lovely comment!! I am pleased to know that you not only like my recipes but enjoy my writing too! By the way I went to Ladyhill School near Urwa Church, Mangalore. Did you study there too?

    Reply
  20. prathista dsilva says

    August 11, 2014 at 3:11 pm

    Happy to hear from u. No dear shireen im from Kulshekar n studied in St Joseph's .

    Reply
  21. Shireen Sequeira says

    August 11, 2014 at 4:04 pm

    Nice to know that Prathista 🙂 And by the way I was from Urwa parish, now belong to Kulshekar parish but live in Dubai 😀

    Reply
  22. Benny Shaikh says

    August 23, 2020 at 2:16 am

    Hi, my name is Benny Shaikh. ( D’souza ) From Mangalore, Near Kadri Market. Studied in St . Agnes Scool. Moved to Bombay to work in Reserve Bank of India. Got married and now settled in USA. When I read Shireen & Prathisthas comments, under Meet Mir sang blog, I just couldn’t stop myself from writing my this comment. Shireen I wanted to forward this authentic bangde fry post to my son, who will do anything to get this fry fish, it just wouldn’t allow me to forward the blog to what’sApp. Can you help me out pl. Thanks.

    Reply
    • Shireen Sequeira says

      August 23, 2020 at 11:57 am

      Hi Benny,

      Thank you for the lovely introduction. Yes, please copy paste this link https://www.ruchikrandhap.com/meet-mirsangpuli-munchi-salt-chilli/ and then share it on whatsapp..hope it works!

      Reply
  23. Iris rebelo says

    October 15, 2020 at 10:14 am

    Thanks so much. Needed this recipe

    Reply
    • Shireen Sequeira says

      October 15, 2020 at 6:44 pm

      Thanks and I am glad you found it useful!

      Reply
  24. Flavia says

    February 1, 2021 at 9:22 pm

    Can we use Kashmiri Chili powder instead as I live overseas and don’t think I will find the chilies you mentioned?
    If so can you give me the quantity in tablespoon or measuring cup measurements.
    Thank you

    Reply
    • Shireen Sequeira says

      February 2, 2021 at 8:50 am

      Hi, You could try using Kashmiri chilli powder but it may not give you the same classic taste of meet mirsang. Plus you may need to add a bit more to achieve the desired amount of spice. Iam not sure of the quantity to suggest unless I try it myself. Will update my recipe with the same soon

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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