Mussels(Tisrya)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
This Preparation has 368.4 Calories per ServingTISRYA MASALA500gms.Raw Mussels(with shells)150gms.Shallots(Red Onions)finely chopped100gms.ripe Tomatoes chopped150gms.Potatoes diced into 0.5"pieces3tbsps.Sesame Oil100gms.shredded Dry Coconut2tbsps.Coriander Seeds1tbsp.Sesame Seeds1tsp.Turmeric Powder5tsps.Crab and Shellfish Masala2tsps.Coriander-Cumin Powder 2tsps.Akka's Kaala MasalaSalt to taste1bunch Coriander(Cilantro)Leaves finely chopped for garnishingThis Preparation has 315.4 Calories per ServingTISRI--EK SHIPI500gms.Mussels150gms.Shallots(Red Onions)finely chopped100gms.grated Raw Coconut7-8medium hot Green Chillies finely chopped1bunch Coriander(Cilantro) Leaves finely chopped5 Dried Kokum ShellsOR5tsps.Lemon Juice5tsps.Ba-aji's Bottle Masala2tsps.Coriander-Cumin Powder2tsps.Ba-aji's Garam Masala1tsp.Turmeric PowderSalt to taste1tbsp.Sesame Oil
MUSSELS AND CRABS ARE BASICALLY SALTY SO USE SALT ONLY AS NEEDED WHEN PREPARING THESE.
PREPARATION
Buy the mussels a day earlier.Wash clean under running Water to remove Sand and Mud.When clean store in the Freezer Section overnight.Thaw and shell next day reserving the shell containing the Meat and discarding the empty one.To do this prise open both sides.These open easily though some need prodding with a knife. Save the liquid from the Mussels to use in the Curry.
Dry roast the shredded Dry Coconut,Coriander Seeds and Sesame Seeds indivdually till browned and crisp.Grind all three together with Ba-aji's Kaala(Garam)Masala to a coarse Powder.
TISRYA MASALA
Heat Oil in a wok and fry the finely chopped Shallots till golden and crisp.Add the diced Potatoes and fry on low flame for 3minutes.Add the chopped Tomatoes, the Turmeric,Bottle Masala Powder and Salt to taste and fry for 2 minutes more Add the cleaned and shelled Mussels along with the reserved Liquid.Cover and steam on low flame till Potatoes are cooked.Add the ground coarse Dry Coconut Powder.Adjust the thickness of the Curry to your liking.Cook for 2-3minutes more for the flavours to assimilate.Serve hot garnished with finely chopped Coriander(Cilantro)Leaves along with Indian Bread.
TISRI--EK SHIPI
Clean and shell the Mussels as described above.In a heavy bottomed vessel mix together all the Ingredients including Oil along with the Liquid from the shelled Mussels.Cover and steam till the Shallots are cooked through.Serve hot as a side dish with Indian Bread for Lunch or Dinner.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
PREPARATION
Buy the mussels a day earlier.Wash clean under running Water to remove Sand and Mud.When clean store in the Freezer Section overnight.Thaw and shell next day reserving the shell containing the Meat and discarding the empty one.To do this prise open both sides.These open easily though some need prodding with a knife. Save the liquid from the Mussels to use in the Curry.
Dry roast the shredded Dry Coconut,Coriander Seeds and Sesame Seeds indivdually till browned and crisp.Grind all three together with Ba-aji's Kaala(Garam)Masala to a coarse Powder.
TISRYA MASALA
Heat Oil in a wok and fry the finely chopped Shallots till golden and crisp.Add the diced Potatoes and fry on low flame for 3minutes.Add the chopped Tomatoes, the Turmeric,Bottle Masala Powder and Salt to taste and fry for 2 minutes more Add the cleaned and shelled Mussels along with the reserved Liquid.Cover and steam on low flame till Potatoes are cooked.Add the ground coarse Dry Coconut Powder.Adjust the thickness of the Curry to your liking.Cook for 2-3minutes more for the flavours to assimilate.Serve hot garnished with finely chopped Coriander(Cilantro)Leaves along with Indian Bread.
TISRI--EK SHIPI
Clean and shell the Mussels as described above.In a heavy bottomed vessel mix together all the Ingredients including Oil along with the Liquid from the shelled Mussels.Cover and steam till the Shallots are cooked through.Serve hot as a side dish with Indian Bread for Lunch or Dinner.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 319.4
- Total Fat: 19.0 g
- Cholesterol: 47.6 mg
- Sodium: 370.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.8 g
- Protein: 22.0 g
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