Prawn Rava Fry Cutlets

Instructions

1. 1

   Prepare the Prawn Mixture

   • Pat the shelled and deveined prawns completely dry with paper towels. This is crucial to prevent the mixture from becoming watery.
   • In a food processor, pulse the prawns a few times until coarsely minced. Avoid turning it into a fine paste; a bit of texture is desirable.
   • In a large mixing bowl, combine the minced prawns, mashed potato, finely chopped onion, ginger-garlic paste, and green chilies.
   • Add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, tamarind paste, and salt.
   • Finally, add the chopped coriander leaves. Mix everything thoroughly with your hands until a firm, well-combined dough-like mixture is formed.
2. 2

   Shape and Coat the Cutlets

   • Lightly grease your palms with a drop of oil to prevent the mixture from sticking.
   • Divide the mixture into 12 equal portions. Roll each portion into a smooth ball.
   • Gently flatten each ball between your palms to form a round cutlet, about 2 inches in diameter and 1/2 inch thick. Smooth out any cracks on the edges.
   • Spread the rava (semolina) on a wide plate or tray.
   • Carefully place each cutlet onto the rava, pressing gently to coat one side. Flip and coat the other side and the edges, ensuring an even layer. Shake off any excess rava.
3. 3

   Shallow Fry the Cutlets

   • Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be about 1/4 inch deep and hot enough that a pinch of rava sizzles immediately.
   • Carefully place 4-5 coated cutlets in the pan, ensuring not to overcrowd it. Frying in batches maintains the oil temperature for maximum crispiness.
   • Fry for 3-4 minutes on the first side, or until the bottom is a deep golden brown and crisp.
   • Using a spatula, gently flip the cutlets and fry for another 3-4 minutes on the other side until cooked through and equally crisp.
   • Once done, remove the cutlets from the pan and place them on a wire rack to drain any excess oil. This keeps them crispy.
4. 4

   Serve

   • Serve the Prawn Rava Fry Cutlets hot, garnished with extra coriander leaves.
   • They pair wonderfully with a side of Goan green chutney, mint-coriander chutney, or simply with lemon wedges and onion rings.