Misa Mach Poora

Clean the freshwater prawns thoroughly, removing heads and shells if preferred, or keeping them whole for more flavour. Rinse under cold water and pat dry.

In a bowl, combine the prawns with turmeric powder, salt, lemon juice, and half the mustard oil. Mix well and marinate for 15 minutes.

Finely chop the onion, garlic, and ginger. Slit the green chillies.

Mix the marinated prawns with chopped onion, garlic, ginger, green chillies, and fresh coriander leaves.

Prepare banana leaves by briefly passing them over a flame or dipping in hot water to make them pliable and prevent tearing.

Place a generous portion of the prawn mixture in the centre of each banana leaf. Drizzle with remaining mustard oil.

Fold the banana leaf tightly around the filling to form a secure parcel. Secure with toothpicks or tie with kitchen twine.

Place the parcels on a hot tawa (griddle) or directly over a charcoal grill. Cook on medium heat for 8–10 minutes per side.

Alternatively, roast the parcels in a preheated oven at 200°C for 15–18 minutes.

The banana leaf will char slightly on the outside — this is normal and imparts a smoky, earthy aroma to the prawns.

Open the parcels at the table and serve hot with steamed rice.