This Goan Mussel Molho is a delicate balance of sweet/tangy and spicy flavor tones. The yummy mussels add another dimension to the already well-rounded recipe. If you are an avid seafood lover and pickle’s are one of your weaknesses, then this Goan Mussel Molho recipe will sure end up as one of your most treasured indulgences.
Molho is a Portuguese word, meaning sauce. The sauce here in this Goan mussel molho recipe is a bright red, spicy & tangy pickle with a hint of sweetness. The mussels take on the flavors of this pickle, making it a delicious accompaniment to any meal!
I was introduced to this Goan mussel molho, by my Mum in law. She suggested we make this and share it on the blog with you guys! This is the first time I did try this variant of the Molho. Now I have had both- homemade and store bought! And I’m telling you guys, the store bought ones are nowhere on par with the homemade ones, all you taste is just vinegar, and devoid of any spices! Avoid! Try making this at home instead, if you aren’t a fan of mussels, swap them for fish ( kingfish/ mackerel ) or shrimps, they are equally yummy!
- A QUICK GIST OF THE RECIPE- 3 FLAVOR COMPONENTS GOING ON HERE,
- STEP BY STEP INSTRUCTIONS TO MAKE MUSSEL MOLHO
- HOW TO MAKE MUSSEL MOLHO?
- Mussel Molho (Spicy & Tangy Goan Mussel Pickle)
A QUICK GIST OF THE RECIPE- 3 FLAVOR COMPONENTS GOING ON HERE,
- Chillies and whole spices for heat.
- Vinegar for the sour element.
- Sugar and coconut Feni (distilled spirit) to balance heat and sour.
A ground paste of dried red chilli and spices is prepared. Mussels are fried to remove any moisture, followed by a quick sauté of ginger garlic. The ground paste goes in next, stir-fried until the rawness is gone, next goes in the vinegar, Feni, and sugar, those are mixed well. Finally, fried mussels are added to this sauce. This is left to mature for about 2 weeks and you have yourself some yummy pickle, making any simple meal finger licking good!
STEP BY STEP INSTRUCTIONS TO MAKE MUSSEL MOLHO
1.Grind cinnamon, cloves, peppercorns, red chillies, 4 cloves of garlic and one inch ginger with about 1/2 cup palm vinegar or red wine vinegar. Adjust the amount of vinegar as required to grind a smooth paste. Slice the remaining 4 garlic cloves, cut the remaining 1-inch ginger into julienne’s and set aside.
2.Heat 2 tablespoons oil in a skillet, fry mussels on medium heat for about 5-6 minutes, until the moisture reduces. Remove to a plate and set aside.
3.In the same skillet, heat remaining oil, add garlic, saute few seconds, then add ginger and saute until ginger and garlic are fragrant.
4.Add the ground masala paste, saute on medium heat, until the masala leaves oil.
5.Rinse the blender jar with about 1/2 cup of red wine vinegar, add it to the pan along with coconut Feni* , sugar and salt to taste. Mix everything well, check for seasoning and adjust accordingly. Add more vinegar or sugar to balance the tang and spice. Cook on medium heat until the mixture begins bubbling, about 2 minutes.
6.Add the fried mussels, simmer another minute. Switch off the heat, let the pickle cool. Store in sterilized container. Let it mature for 1 -2 weeks at room temperature. Once you open the bottle, you may store it at room temperature or in the refrigerator. Remember to use a clean, dry spoon each time.
NOTES
- 5 pounds of mussels yielded about 12 oz mussel meat.
- To clean 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.
- You can skip the coconut feni and use vinegar instead of it. The use of only vinegar makes the pickle very tangy, hence coconut feni is added to cut out the tang. Since it’s unavailable here, I’ve used gold rum in lieu of coconut feni, and the pickle turned out good nonetheless.
- Replace the mussels for shrimps/prawns or fish to make prawn/fish molho.
HOW TO MAKE MUSSEL MOLHO?
Mussel Molho (Spicy & Tangy Goan Mussel Pickle)
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 12 oz Mussel meat, refer notes on how to clean mussels
- 2 inch cinnamon stick
- 5 cloves
- 30 peppercorns
- 12 dried Kashmiri red chiilies
- 1 cup Palm vinegar or Red wine vinegar
- 1/4 cup + 2 tbsp oil
- 8 large garlic cloves
- 2 inch ginger
- 1/4 cup coconut feni*, refer notes
- 1/2 cup sugar, adjust to balance out the tang of the vinegar, you may need more or less
- Salt, to taste
Instructions
- Grind cinnamon, cloves, peppercorns, red chillies, 4 cloves of garlic and one inch ginger with about 1/2 cup palm vinegar or red wine vinegar. Adjust the amount of vinegar as required to grind a smooth taste. Slice the remaining 4 garlic cloves, cut the remaining 1-inch ginger into julienne’s and set aside.
- Heat 2 tablespoons oil in a skillet, fry mussels on medium heat for about 5-6 minutes, until the moisture reduces. Remove to a plate and set aside.
- In the same skillet, heat remaining oil, add garlic, saute few seconds, then add ginger and saute until ginger and garlic are fragrant.
- Add the ground masala paste, saute on medium heat, until the masala leaves oil.
- Rinse the blender jar with about 1/2 cup of red wine vinegar, add it to the pan along with coconut feni* sugar and salt to taste. Mix everything well, check for seasoning and adjust accordingly. Add more vinegar or sugar to balance the tang and spice. Cook on medium heat until the mixture begins bubbling, about 2 minutes.
- Add the fried mussels, simmer another minute. Switch off the heat, let the pickle cool. Store in sterilized container. Let it mature for 1 -2 weeks at room temperature. Once you open the bottle, you may store it at room temperature or in the refrigerator. Remember to use a clean, dry spoon each time.
Notes
- 5 pounds of mussels yielded about 12 oz mussel meat.
- To clean 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.
- You can skip the coconut feni and use vinegar instead of it. The use of only vinegar makes the pickle very tangy, hence coconut feni is added to cut out the tang. Since it’s unavailable here, I’ve used gold rum in lieu of coconut feni, and the pickle turned out good nonetheless.
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
Regards,
Freda
Mussel Molho (Spicy & Tangy Goan Mussel Pickle)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 12 oz Mussel meat, refer notes on how to clean mussels
- 2 inch cinnamon stick
- 5 cloves
- 30 peppercorns
- 12 dried Kashmiri red chiilies
- 1 cup Palm vinegar or Red wine vinegar
- 1/4 cup + 2 tbsp oil
- 8 large garlic cloves
- 2 inch ginger
- 1/4 cup coconut feni*, refer notes
- 1/2 cup sugar, adjust to balance out the tang of the vinegar, you may need more or less
- Salt, to taste
Instructions
- Grind cinnamon, cloves, peppercorns, red chillies, 4 cloves of garlic and one inch ginger with about 1/2 cup palm vinegar or red wine vinegar. Adjust the amount of vinegar as required to grind a smooth taste. Slice the remaining 4 garlic cloves, cut the remaining 1-inch ginger into julienne’s and set aside.
- Heat 2 tablespoons oil in a skillet, fry mussels on medium heat for about 5-6 minutes, until the moisture reduces. Remove to a plate and set aside.
- In the same skillet, heat remaining oil, add garlic, saute few seconds, then add ginger and saute until ginger and garlic are fragrant.
- Add the ground masala paste, saute on medium heat, until the masala leaves oil.
- Rinse the blender jar with about 1/2 cup of red wine vinegar, add it to the pan along with coconut feni* sugar and salt to taste. Mix everything well, check for seasoning and adjust accordingly. Add more vinegar or sugar to balance the tang and spice. Cook on medium heat until the mixture begins bubbling, about 2 minutes.
- Add the fried mussels, simmer another minute. Switch off the heat, let the pickle cool. Store in sterilized container. Let it mature for 1 -2 weeks at room temperature. Once you open the bottle, you may store it at room temperature or in the refrigerator. Remember to use a clean, dry spoon each time.
Notes
- 5 pounds of mussels yielded about 12 oz mussel meat.
- To clean 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.
- You can skip the coconut feni and use vinegar instead of it. The use of only vinegar makes the pickle very tangy, hence coconut feni is added to cut out the tang. Since it’s unavailable here, I’ve used gold rum in lieu of coconut feni, and the pickle turned out good nonetheless.
Dahi Bhindi | Dahi wali bhindi recipe. Step-by-step recipe to make dahi bhindi!
Okra is one of my favorite veggies! I can have okra in all forms, be it fried or in the form of a curry. Many people run away from okra because of its slimy nature. But if cooked correctly this veggie is an absolute delight to the taste buds. In India, okra is cooked in so many ways, so you can never get bored of the same dish. I will be sharing my favorite okra recipes in the coming months.
For today, it is this dahi bhindi or dahi wali bhindi as it is called as well! This is my take on the North Indian version. There is also a Hyderabadi version, made with cashew nuts, coconut & yogurt and tempered with basic South Indian seasonings. That is equally delicious.
In the North Indian version, fried okra is simmered in a tangy and spiced yogurt curry. It’s such a simple, yet flavor-packed dish. Well, do not get intimidated by the long list of ingredients, these are just basic spices that go into most Indian dishes.
Sometimes I just have this along with hot chapatis or jeera rice for lunch. And my meal is sorted. All prep done and dusted within an hour!
- YOU MAY ENJOY THESE OKRA RECIPES TOO,
- STEP BY STEP INSTRUCTIONS TO MAKE DAHI BHINDI | DAHI WALI BHINDI
- HOW TO MAKE DAHI BHINDI | BHINDI WITH YOGURT?
- Dahi Bhindi Recipe (Okra Simmered In A Spiced & Tangy Yogurt Curry)
YOU MAY ENJOY THESE OKRA RECIPES TOO,
- Bharli Bhendi
- Bhindi Masala Gravy
STEP BY STEP INSTRUCTIONS TO MAKE DAHI BHINDI | DAHI WALI BHINDI
1.Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces (or as desired). I prefer to keep them long.
2.Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium-low heat until it turns tender and the color changes to dark green, about 8-10 minutes.
3.In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
4.When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
5.Next, add in the chopped onions, sauté until it turns golden brown.
6.Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
7.Add besan, sauté for 2-3 minutes, until the rawness of besan goes away.
8.Add in the spices – red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and then sauté.
9.Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
10.Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
11.Add in the fried okra, sprinkle garam masala, salt to taste, mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/chapati or any other flatbread.
NOTE
1.You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.
HOW TO MAKE DAHI BHINDI | BHINDI WITH YOGURT?
Dahi Bhindi Recipe (Okra Simmered In A Spiced & Tangy Yogurt Curry)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 200 grams okra/lady finger/bhindi
- 3/4 cup yogurt/curd, whisked until smooth
- 1 cup finely chopped onions
- 2 tsp ginger-garlic paste
- 3 dried red chillies, broken into half
- 6-7 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp methi (fenugreek seeds), optional
- 1/8 tsp hing (asafoetida)
- 1/2 tsp red chilli powder
- 1 tsp Kashmiri chilli powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tbsp kasoori methi (dried fenugreek leaves)
- 1/4 tsp garam masala
- 1 tbsp besan (gram flour)
- 3 tbsp oil
- 2-3 tbsp finely chopped cilantro
- Salt, to taste
Instructions
- Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces ( or as desired). I prefer to keep them long.
- Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium heat until it turns tender and the color changes to dark green, about 8-10 minutes.
- In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
- When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
- Next, add in the chopped onions, sauté until it turns golden brown.
- Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
- Add besan, sauté for 2-3 minutes on medium-low heat, until the rawness of besan goes away.
- Add in the spices - red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and the
- Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
- Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
- Add in the fried okra, sprinkle garam masala, salt to taste mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/phulkas or any other flatbread.
Notes
- You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.
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 :
Regards,
Freda
