Mussels(Tisrya)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Mussels(Tisrya) calories by ingredient
Introduction
On the Indian West Coast we get rounded triangular Mussels called Tisrya/Shivlya or Shimplya in Maharashtra and Goa.These come in hues of beige/brown or black and in small,medium or large sizes.These are available in Chinese Stores outside India. On the Indian West Coast we get rounded triangular Mussels called Tisrya/Shivlya or Shimplya in Maharashtra and Goa.These come in hues of beige/brown or black and in small,medium or large sizes.These are available in Chinese Stores outside India.Number of Servings: 6
Ingredients
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This Preparation has 368.4 Calories per Serving
TISRYA MASALA
500gms.Raw Mussels(with shells)
150gms.Shallots(Red Onions)finely chopped
100gms.ripe Tomatoes chopped
150gms.Potatoes diced into 0.5"pieces
3tbsps.Sesame Oil
100gms.shredded Dry Coconut
2tbsps.Coriander Seeds
1tbsp.Sesame Seeds
1tsp.Turmeric Powder
5tsps.Crab and Shellfish Masala
2tsps.Coriander-Cumin Powder
2tsps.Akka's Kaala Masala
Salt to taste
1bunch Coriander(Cilantro)Leaves finely chopped for garnishing
This Preparation has 315.4 Calories per Serving
TISRI--EK SHIPI
500gms.Mussels
150gms.Shallots(Red Onions)finely chopped
100gms.grated Raw Coconut
7-8medium hot Green Chillies finely chopped
1bunch Coriander(Cilantro) Leaves finely chopped
5 Dried Kokum Shells
OR
5tsps.Lemon Juice
5tsps.Ba-aji's Bottle Masala
2tsps.Coriander-Cumin Powder
2tsps.Ba-aji's Garam Masala
1tsp.Turmeric Powder
Salt to taste
1tbsp.Sesame Oil
Directions
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.