Tisryachi Kusbeer Recipe or Mussels with Garlic and Coconut

  • Servings : 2-3
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 15m

Saraswat cuisine originally hails from Goa and includes a lot of fish.

The name  Saraswat, is also derived from the river  Saraswati, on whose banks they were supposed to have dwelled several thousand years ago. Legend says that as the river dried up, the Brahmins who could not farm, were now allowed to consume fish. That is the reason why unlike most Brahmins who are strictly vegetarian, Saraswat Brahmins consume fish.

Fresh fish and rice is the staple fare and is consumed many times a week. In the monsoons when the sea is rough and  the fishermen can’t bring their daily catch of fish, many make do with dried fish.

Kusbeer or Kismur is a flavourful dish made with small dry prawns or mackerel using a lot of onion and coconut a, a delicious preparation that I have relished many a time in my childhood.

I have tried to adapt my Mum’s kusbeer recipe to cook the Mussel meat that I got from one of the Chinese Supermarkerts in London.

I think it is delicious, hope you like it too!


  • Mussel meat- 1 cup
  • Onions, chopped- 1 cup
  • Grated coconut- 1/2- 3/4 cup
  • Ginger garlic paste- 2 tsp
  • Turmeric powder- 1/2 tsp
  • Chilli powder- 1/2 tsp
  • Pepper powder- 1/4 tsp
  • Coriander chopped- 1/4 cup
  • Salt- to taste



Put the raw mussels in a bowl and sprinkle turmeric powder, chilli powder and salt on it.

Mix well and let it sit for about 10 minutes.

In the meantime, get chopping and grating. Chop the onions and coriander.

Grate the coconut. I have used frozen grated coconut.


In a pan, heat oil. Add the onions, stir fry till soft.

Add ginger garlic paste. Fry for 1-2 minutes.


Add salt and mix well. Add turmeric powder, chilli powder and the mussels. Mix well.

Add pepper powder. Fry for 5-6 minutes.

By this time, the mussels should have cooked. I have used frozen mussels , and they cook faster. If using fresh, fry for 7-8 minutes.

Now toss in the coconut. Mix well and let all the flavours incorporate. Adjust the seasoning.

Add coriander. Mix well and serve with rice.


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