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Squids / Mussels(Xinnaneo) Pickle

Squid / Mussels pickle is Goan pickled seafood which is a Goan delicacy. Pickle (fish, prawn, seafood, meat) has to be spicy, sweet and tangy at the same time. It is usually had as a pickle along with rice and curry. Try this squids / mussles pickle , try it alone as a squid or mussel pickle or a combination of the two! Either way, all three taste really good.
  • Passive
    24 hours
  • Prep
    1 hour
  • Cook
    90 minutes
  • Servings
    20 People

Ingredients

  • 1/4 kilogram Squids (see recipe notes below)
  • 1/4 kilogram Mussels (weight after cleaning, see recipe notes below)
  • Ground Masala Paste (see recipe notes for pork pickle link )

Instructions

  • 1 Wash squids.
  • 2 Clean the squids. (Check recipe notes below on 'How to Clean Squids').
  • 3 Wash the mussels.
  • 4 Clean the mussels .(See recipe link below on how to clean mussles).
  • 5 Cut thin rings of the squids. Apply salt and turmeric powder to squid rings, keep aside for 30 minutes.
  • 6 Apply salt and turmeric powder to mussels, keep aside for 30 minutes.
  • 7 Deep fry the squids to remove all the moisture from them.
  • 8 Deep fry the mussels to remove all the moisture from them. These will shrink a lot after deep frying them.
  • 9 Soak deep fried squids / mussles in vinegar for at least 1 hour. (I keep it overnight) .
  • 10 Next day, prepare the masala. as per the recipe. (See recipe notes below for recipe link to pork pickle).
  • 11 Fry the masala as per the pork pickle recipe. (See recipe notes below).
  • 12 Add in the deep fried squids / mussels.
  • 13 Cook in masla as per the pork pickle recipe instructions.
  • 14 Store in glass jar. (Stays good for 6 months at room temperature). Let this pickle mature for at least 2 weeks, i matured my squid and mussel pickle for 4 weeks before serving.

Recipe Notes

  1. Use 500 grams squids if making squid pickle only.
  2. Use 500 grams cleaned mussels if making squid pickle only.
  3. Use 250 grams squids and 250 grams mussels, if making a pickle of  combination of the two. (tastes really awesome).
  4. Click here for Pork Pickle Recipe, for ground masala paste.
  5. How to Clean Mussels, click here.
  6. Besides the ingredients mentioned above, please refer to pork pickle for rest of the ingredients leaving pork meat aside.
  7. Unlike pork pickle, you can skip the onions and curry leaves in the seafood pickle.
  8. Click here on 'How To Clean Squids'.

 

11 Comments

  1. Lovely xanti going through recepies with morning coffee

  2. what is the vinegar you use

    1. Hi Amanda

      I use Heinz white vinegar here in the US. In Goa, the local Goan vinegar.

  3. Xanti I just luv all your reciepes..I tried your prawn Caldin recipe it was yum…thanks again for sharing all our goan authentic dishes…

    1. Thanks so much Sandra for your appreciation and for sharing your feedback here 🙂

  4. Hi dear,

    How long approximately do i need to fry the squids …planning to make it soon as every one loved my pork pickle credit goes to your lovely illustrate recipie

    1. Hi manzila
      Fry till a little stiff but not too overfried .

  5. Hi Xanti, planning to try this but quick ques, if I’m soaking the squid overnight in vinegar do i need to keep it in the refrigerator?

    1. Hi Renuca
      No at room temperature

  6. Hi Xanti! Thank you for this recipe. Can I use defrosted mussels for this pickle?

    1. Hi daisy
      Yes you can use frozen mussels

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