A long time ago, perhaps 15 – 20 years, my uncle who stayed in Goa took me to the Baga Calangute Creek. In the middle of the creek where some rocks protruded out of the water, there were huge shells. He removed his knife and popped out the Xinanios from the rocks there. Of course now I have no clue of the state of the creek currently and not sure if its possible to even find Xinanios so easily to this day. Has anyone else had an experience like this?
But when in season I never miss out on an opportunity to consume of one of my favorite dishes, the Rawa Fried Xinanio! Its very easy to do, we use the Recheado Masala so if you don’t have any at hand, you can make some now.
Rawa Fried Mussels Ingredients:
A Cup of Mussels (1 Vati)
Salt as Required
2 Tbsp Raechado masala
Rawa (Semolina, just enough to coat the mussels)
Oil for frying
Please note that we are shallow frying, if you are deep frying you will require an egg to coat the mussels before rolling it in the rawa)
You start of with adding salt to the Xinanio, we added a little less than a teaspoon.
The next step is to add the two tablespoons of Raechado masala to the mussels.
Mix it evenly and make sure each mussel is coated with the masala.
Now if you are deep frying pop them in the egg before you roll them in the rawa. Roll the mussels in the rawa.
Cook them in oil, note my mother prefers to use less oil and salt in most of her cooking.
There you have a bunch of rawa fried xinanios ready. You aught to know by now this goes extremely well with the local cashew drinks 🙂
Here’s what they looked like 🙂