Tisrya (mussels) Curry

Tisrya (mussels) Curry

By NamakShamak
  • Serves: 4 - 5
  • Prep Time: 30 Minute
  • Cooking: 45 Minute
  • Calories:

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.The cleaning needs a little prep time but I have tried to keep it as simple as possible. Easiest way to open the shell is to wash in place them in warm water… chuck out the unopened ones, those are mostly empty ones with mud. Wash the remaining, and they are ready to be cooked. This ones our traditional recipe, passed on from grandmoms to mothers and to us. Its very basic and simple recipe, but the flavor and taste is unbeatable.   They are supposed to be rich in zinc and calcium so very nutritious.



  1. 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
  2. Grind the coconut to a fine paste.
  3. 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 powd

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!