The Soul of a Traditional Mangalorean Catholic Kitchen
Mit Mirsang, also spelled Meet Mirsang, is an iconic spice paste that holds a special place in Mangalorean Catholic cuisine. No traditional coastal kitchen is complete without this fiery, flavour-packed masala. Known for its bold heat, tangy bite, and deep red colour, Mit Mirsang is a time-honoured paste primarily used to marinate and fry fish, especially seafood varieties like bangude (mackerel) and pomfret.
This classic masala is prepared by grinding Byadgi red chillies, turmeric, cumin seeds, vinegar, and salt into a thick, smooth paste. The vinegar not only enhances flavour but also acts as a natural preservative, giving the masala its distinctive tang and long shelf life.
What Makes Mit Mirsang / Meet Mirsang Unique?
Unlike dry masalas or powders, Mit Mirsang is a ready-to-use wet paste that penetrates deeply into ingredients, making every bite intensely flavourful. The Byadgi chillies provide vibrant colour and aroma without overpowering heat, while cumin and turmeric add warmth and earthiness. Vinegar balances the spice with acidity, making it perfect for frying.
Its versatility goes far beyond seafood—this paste works beautifully with vegetables, meat, and even fusion dishes.
Key Ingredients & Their Role
- Red Byadgi Chillies – Rich colour, mild heat, deep aroma
- Turmeric – Earthy flavour and natural goodness
- Cumin Seeds – Warm, nutty undertones
- Vinegar – Tanginess, preservation, and flavour depth
- Salt – Enhances and balances all elements
These ingredients are ground together to form a thick, smooth, intensely aromatic paste that defines authentic coastal cooking.
How to Use Mit Mirsang / Meet Mirsang
For Fish Fry (Traditional Use)
Apply a generous coating of Mit Mirsang on cleaned fish like mackerel, pomfret, sardines, or kingfish. Allow to marinate for 15–30 minutes and shallow or deep fry until crisp. The result is a fiery, tangy, and irresistible fish fry.
For Meat & Poultry
Use as a marinade for chicken, mutton, or beef before pan-frying or grilling. The vinegar tenderizes the meat while infusing bold coastal flavours.
For Vegetables
Toss vegetables like brinjal, mushroom, cauliflower, or potato with a little oil and Mit Mirsang before roasting or pan-frying for a spicy twist.
As a Cooking Base
Add a spoonful while sautéing onions to create a flavour base for curries, stir-fries, or fusion dishes.
Why You’ll Love This Masala
- Authentic Mangalorean Catholic recipe
- Ready-to-use wet paste
- Perfect balance of heat, tang, and aroma
- Ideal for fish, meat, and vegetables
- No artificial colours or flavours
- Naturally preserved with vinegar
A Coastal Classic with Endless Possibilities
Mit Mirsang / Meet Mirsang is more than just a fish fry masala—it’s a culinary tradition passed down through generations. Whether you’re recreating nostalgic Mangalorean meals or experimenting with bold flavours, this masala delivers authentic taste every time.
Bring home the unmistakable spice, tang, and aroma of coastal Karnataka and experience why nothing beats fish fried with Mit Mirsang.
