Tisrya (mussels) Curry

This one need a little prep time but I have tried to keep it as simple as possible.

Tisrya is known by a lot of other names, some call it mussels, shivlya, shimplya, shell fish. These come in hues of beige/brown or black and in small,medium or large sizes. The black ones are considered to be the best.

They are supposed to be rich in zinc and calcium so very nutritious.

Ingredients:

20 - 30           Tisrya (mussels)                                

2 cup              Coconut                                             

2 tsp               Ginger Garlic Paste                         

1                     Onion                                                 

1                    Tomato                                               

2                    Green Chillies                                    

2 tsp              Dhania Powder                                                        

1/2 tsp           Pepper Powder                                

1/2 tsp           Jeera Powder                                   

1 tsp               Namak Shamak                               

3 tsp               Oil                                                       

3 tsp              Red Chilli Powder                             

1/2 tsp           Haldi Powder                                  

1 tsp             Tamarind Paste (optional)              

6 - 7              Curry leaves                                      

Method:

Cleaning mussels can be quite a tedious process. So I have tried to simplify it.

Firstly while buying the mussels ensure that they are not open (these are not fresh). Wash them under running water till all the mud and soil is washed out and they are clean. Heat water in a pan and add the mussels to it. The water should be hot but not boiling. In a minute or so the mussels will open up. Drain out the water. With the help of a knife pry open the shells further. Keep the shell with the flesh and discard the other. Remove the soil inside if any. Here I have kept both the shells. Now the mussels are ready to be cooked.

Grind the coconut to a fine paste.

Heat the oil in a pan. Add a few curry leaves if you like the flavor.  Add the green chillies, ginger garlic paste and onions. Cook till the onions turn a little brown and then add the tomatoes. Saute till they become soft then add the red chilli powder, haldi powder, dhania powder, pepper powder, jeera powder and salt. Fry till they leave oil. Now add the mussels and mix them in the masala. Add in the ground coconut. Some times I used coconut milk also, so if you are short of time just add some ready made coconut milk instead. Cover and cook till the mussels are cooked.

Garnish with chopped coriander leaves.