Meet Mirsang – Home-Made Chilli Paste from Mangalore
Meet Mirsang, known in Kannada as menasina arede masale (ground chilli masala), is a coastal favourite for marinating before frying. Made in Mangalore, this 500 gms bottle is a good size for families who cook fish and meat often.
What Makes It Handy
Mit-Mirsang is a ready-to-use paste, so there’s no soaking or grinding. You spread it over your ingredients, let them rest, and cook. The label describes it as made from chilli and spices, with no artificial colours added.
How to Use It
- Fish fry: Coat cleaned fish such as mackerel, pomfret or sardines with the paste. Marinate for a short while, then shallow fry or deep fry until crisp.
- Meat and kababs: Rub it on chicken, mutton or beef, rest, then pan-fry, roast or grill.
- Vegetables: Toss brinjal, potato, cauliflower or mushrooms with a little oil and the paste, then roast or fry.
Apply as desired: Use more for a fiery coating and less for a milder one.
Why You’ll Like It
- Home-made Mangalorean style
- Ready to use, with no prep
- Suits fish, meat, kababs and vegetables
- No artificial colours
- 12-month shelf life from the date of manufacture
- Veg-marked product
