Goan mussels rava fry is a popular delicacy found in most beach shacks and restaurants all over Goa, India! Mussels are called xinaneao in Konkani. This is a super simple appetizer that requires minimal ingredients and yet delivers irresistibly delicious end results.
The mussels get marinated in the spicy and tangy Goan recheado masala paste which is then coated with an egg and semolina. It is shallow fried until it is crunchy and beautiful golden brown color. You may even deep fry if you wish to.
This is a perfect accompaniment to go along with your chilled alcoholic beverage or just about anything if you are a teetotaler. Sun, sand, water, these spicy, crunchy fried mussels and a chilled bottle of your favorite beverage! This is my idea of a perfect fun beach time in Goa.
The only time-consuming part of this recipe would be cleaning the mussels. If you already have cleaned and cooked mussels like the ones available here in the frozen section, then this recipe is a cinch to pull off.
- HERE ARE A FEW MORE GOAN RECIPES WITH MUSSELS THAT YOU MAY ENJOY
- YOU MAY ALSO LIKE THESE QUICK AND DELICIOUS RECIPES MADE USING RECHEADO MASALA
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSELS RAVA FRY | RAVA FRIED MUSSELS
- HOW TO MAKE GOAN MUSSELS RAVA FRY | RAVA FRIED MUSSELS?
- Goan Mussels Rava Fry | Xinaneao Rava (Semolina) Fry
HERE ARE A FEW MORE GOAN RECIPES WITH MUSSELS THAT YOU MAY ENJOY
Goan mussels curry
Mussel molho
Goan recheado masala stuffed squids (calamari)
Recheado chicken drumsticks
Goan style calamari
STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSELS RAVA FRY | RAVA FRIED MUSSELS
1.If you have to clean the mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
2.Add the recheado masala and a tiny pinch of salt, and mix well to coat the mussels with the masala. Marinate it for about half an hour.
3.Just before frying, add a beaten egg, mix well.
4.Heat oil in a heavy-bottomed skillet over medium heat. Coat the marinated mussels with rava, and shallow fry on medium heat, about 2-3 minutes per side. Serve hot with a salad of your choice.
Serving suggestion Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
HOW TO MAKE GOAN MUSSELS RAVA FRY | RAVA FRIED MUSSELS?
Goan Mussels Rava Fry | Xinaneao Rava (Semolina) Fry
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- About 15 cleaned mussels, I’ve used New Zealand’s green shell mussels
- 2 tbsp recheado masala
- 1 egg
- Pinch of salt
- Rava/semolina, as required for coating
Instructions
- If you have to clean the mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- Add the recheado masala and a tiny pinch of salt, and mix well to coat the mussels with the masala. Marinate it for about half an hour.
- Just before frying, add a beaten egg, mix well.
- Heat oil in a heavy-bottomed skillet over medium heat. Coat the marinated mussels with rava, and shallow fry on medium heat, about 2-3 minutes per side. Serve hot with a salad of your choice.
- Serving suggestion-
- Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
Notes
- Serving suggestion- Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
I would love to hear from you! Pease feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Goan Mussels Rava Fry | Xinaneao Rava (Semolina) Fry
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- About 15 cleaned mussels, I’ve used New Zealand’s green shell mussels
- 2 tbsp recheado masala
- 1 egg
- Pinch of salt
- Rava/semolina, as required for coating
Instructions
- If you have to clean the mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- Add the recheado masala and a tiny pinch of salt, and mix well to coat the mussels with the masala. Marinate it for about half an hour.
- Just before frying, add a beaten egg, mix well.
- Heat oil in a heavy-bottomed skillet over medium heat. Coat the marinated mussels with rava, and shallow fry on medium heat, about 2-3 minutes per side. Serve hot with a salad of your choice.
- Serving suggestion-
- Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
Notes
- Serving suggestion- Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
This coconut peanut chutney is thick, creamy and delicious that is perfect to be mopped along with some idli or dosa!
I can’t stress enough about the importance of a good chutney or a delicious sambar , on making the whole idli/dosa eating, a good experience. I love preparing different chutney’s so that the same ‘ol coconut chutney does not get mundane. As much as we love that chutney my family is always game for variations. And this easy coconut peanut chutney happens to be one of them!
As the name suggests, it has coconut and roasted, skinned peanuts. I pretty much follow my standard coconut chutney for any chutney that has coconut as the base. Variations include adding cilantro or roasted red chillies or like in this case peanuts, resulting in a coconut peanut chutney. You can skip the coconut for a plain peanut chutney!
I was also asked for the idli recipe when I posted the coriander coconut chutney . Honestly, there is nothing much and yet so much, to the basic idli recipe. I wish the procedure was as short as the list of ingredients, but it is not. In order to master the art of making idlis, you need to get all the steps right. It’s much easier if you have the usual stone wet grinder. The problem starts when you use a mixer instead. Stay tuned, because, next, I’m doing an elaborate idli post, batter ground in the mixer. I’m sure that post will cater to many of you, and hopefully solve your idli making woes too!
- OTHER ACCOMPANIMENTS THAT I’VE SHARED EARLIER
- STEP BY STEP INSTRUCTIONS TO MAKE COCONUT PEANUT CHUTNEY | PEANUT CHUTNEY WITH COCONUT
- HOW TO MAKE COCONUT PEANUT CHUTNEY?
- Coconut Peanut Chutney For Idli & Dosa
OTHER ACCOMPANIMENTS THAT I’VE SHARED EARLIER
- Sambar
- Coconut chutney
- Spicy and tangy South Indian tomato chutney
- Coriander coconut chutney
STEP BY STEP INSTRUCTIONS TO MAKE COCONUT PEANUT CHUTNEY | PEANUT CHUTNEY WITH COCONUT
1.Dry roast the peanuts on medium heat. Transfer to a plate. Once it is cool, rub the peanuts between your palms to remove the skin. If you already have roasted peanuts, use that instead and skip this step.
2.Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
3.For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves turn crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used here, it is best to consume it within 1-2 days. Store it in the refrigerator.
NOTES
1.You can skip coconut and use 1 cup of roasted peanuts instead for peanut chutney.
2.You can either add more of the grated coconut or roasted peanuts as per your taste. I prefer a 1:1 ratio.
3.You can also add 1-2 garlic cloves in this chutney,
4.If you use frozen grated coconut, bring it to room temperature and use warm water for grinding or else the fat in the coconut will separate and the chutney will curdle. If that happens, you can add more peanuts or dalia dal and grind. This will help absorb excess moisture
HOW TO MAKE COCONUT PEANUT CHUTNEY?
Coconut Peanut Chutney For Idli & Dosa
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup freshly grated coconut
- 1/2 cup raw peanuts
- 1/2 inch ginger
- 2-3 green chilli, adjust as per desired heat
- gooseberry sized ball of tamarind/lemon juice
- Pinch of sugar, optional
- Salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 red chillies
- Pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Dry roast the peanuts on medium heat. Transfer to a plate. Once it is cool, rub the peanuts between your palms to remove the skin. If you already have roasted peanuts, use that instead and skip this step.
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
- For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves turn crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used here, it is best to consume it within 1-2 days. Store it in the refrigerator.
Notes
- You can skip coconut and use 1 cup of roasted peanuts instead for peanut chutney.
- You can either add more of the grated coconut or roasted peanuts as per your taste. I prefer a 1:1 ratio.
- You can also add 1-2 garlic cloves in this chutney.
- f you use frozen grated coconut, bring it to room temperature and use warm water for grinding or else the fat in the coconut will separate and the chutney will curdle. If that happens, you can add more peanuts or dalia dal and grind. This will help absorb excess moisture.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a lovely week ahead!
Regards,
Freda
