Mussels (Xinanio) Masala Rawa Fry


12 Mussels in shells

1/2 Tsp Tumeric pwd

1 Tsp Chilly pwd

1 Tbsp Recheado Masala

1 Small bowl with a mixture of 4 Tbsp Rawa(Semolina) and 4 Tbsp Rice flour

Salt as per taste

Oil for frying

Recheado masala recipe:

50 gms Kashmiri chilly pwd

3 Cloves

2 Sml pcs Cinamon stick

1/2 Tsp Tumeric pwd

1/2 inch Ginger piece

3 to 4 Garlic cloves

1/2 Onion

1/4 Tbsp Cumin seeds

Tamarind – 1 sml size of lemon

1/2 Tbsp Sugar

Salt as per taste

Grind all the ingredients with just enough Goan vinegar to form a thick paste. Bottle and store in a cool place.


Keep the Mussels in the fridge for sometime so they open up. With a butter knife open the shells fully and wash them under running water, pulling out the hairy beard.

With the same knife scoop out the Mussels from the shells and rinse them again under running water and keep aside.

Pat them dry on a Paper towel

Marinate the Mussels with Tumeric, Chilly pwd, Recheado masala and Salt

Coat the Mussels well with the marinade by using your hands

Heat Oil in a frying pan and shallow fry the Mussels on a low to medium flame till golden brown then turn them over and do the same

Transfer the Mussels on to a paper towel to drain the excess Oil

Transfer the Mussels on to a serving dish and serve with a slice of Lemon