Kerala Prawn Cutlet

Instructions

1. 1

   Prepare the Potatoes and Prawns

   • Boil the potatoes until fork-tender, about 15-20 minutes. Peel and mash them while still warm, ensuring there are no lumps. Set aside to cool.
   • In a small pan, add the finely chopped prawns with a pinch of turmeric powder and salt. Cook on medium heat for 3-4 minutes until they turn opaque and are just cooked through. Drain any excess water and set aside.
2. 2

   Cook the Cutlet Masala

   • Heat 2 tbsp of coconut oil in a pan over medium heat.
   • Add the finely chopped onions and sauté until they become soft and translucent, about 4-5 minutes.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Lower the heat and add all the spice powders: turmeric, red chili, garam masala, fennel, and black pepper. Stir continuously for 30-40 seconds until fragrant.
   • Add the cooked prawns and finely chopped curry leaves to the pan. Mix well to combine with the masala and cook for 1 minute.
3. 3

   Combine, Shape, and Chill the Patties

   • Turn off the heat and transfer the prawn masala to the bowl with the mashed potatoes.
   • Mix everything together thoroughly. Check for seasoning and add more salt if needed. Let the mixture cool down completely.
   • Once cool, divide the mixture into 12 equal portions. Shape each portion into a round or oval patty, about 1/2-inch thick.
   • Place the shaped patties on a tray and refrigerate for at least 20-30 minutes. This step is crucial to help them firm up and prevent breaking during frying.
4. 4

   Coat and Shallow Fry the Cutlets

   • Set up your coating station: one shallow dish with the beaten egg and another with the breadcrumbs.
   • Dip each chilled patty first into the egg, allowing any excess to drip off, then coat it evenly and generously with breadcrumbs.
   • Heat the remaining coconut oil for frying in a wide, shallow pan over medium heat. The oil is ready when it starts to shimmer.
   • Carefully place 4-5 coated cutlets in the pan, ensuring not to overcrowd it. Fry for 3-4 minutes on each side until they are a deep golden brown and crispy.
   • Remove the cutlets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Kerala Prawn Cutlets hot with tomato ketchup, onion rings, and a lemon wedge, or with a side of mint chutney.