Kerala Prawn Cutlet

Name: Kerala Prawn Cutlet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 250 g prawns (medium, peeled and deveined); 2 pcs potato (medium, boiled and mashed); 2 tsp coconut oil (for sautéing masala); 3 tbsp oil (for shallow frying, absorption: 25%); 1 pcs onion (medium, finely chopped); 1 inch ginger (finely grated); 3 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 10 pcs curry leaves (fresh, roughly torn); 1 pinch turmeric powder; 1 pinch black pepper (freshly crushed); 1 pinch garam masala; 1 pinch salt (for the prawn mixture); 1 tsp lime juice (freshly squeezed); 1 pcs egg (beaten, for coating); 0.5 cup breadcrumbs (for coating)

RATING

4.5/5(78)

TASTE SCORE

8/10

Crispy, golden fried patties packed with spiced prawns and mashed potatoes. A beloved Kerala teatime snack where succulent prawns meet ginger, green chili, and fragrant curry leaves, coated in breadcrumbs and shallow-fried to crunchy perfection.

PREP

25m

COOK

20m

SERVES

2 PIECES

317 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Boil and shred the prawns.
1.Bring a small pot of water to a boil. Add the peeled prawns and cook for 2-3 minutes until just opaque.
2.Drain immediately and let them cool. Once cool, roughly chop or shred the prawns into small pieces.
TIPDon't overcook the prawns — 2-3 minutes is enough. Overcooking makes them rubbery.
boil · ~12 min
Boil and mash the potatoes.
1.Peel the potatoes and boil in salted water until fork-tender (10-12 minutes).
2.Drain thoroughly and mash smooth while still warm. Let it cool completely.
TIPMash the potatoes while hot — they get gluey if mashed cold. No lumps for a smooth cutlet.
saute · ~7 min
Sauté the aromatic masala.
1.Heat coconut oil in a small pan over medium heat.
2.Add chopped onion and sauté until translucent (3-4 minutes).
3.Add ginger, garlic, green chili, and curry leaves. Sauté until fragrant (1-2 minutes).
4.Sprinkle turmeric, black pepper, and garam masala. Stir for 30 seconds and remove from heat.
TIPUse medium heat — coconut oil has a low smoke point. Rushing the onions on high heat will burn the spices.
mix · ~3 min
Combine the cutlet mixture.
1.In a large bowl, mix the mashed potatoes, shredded prawns, and the sautéed masala.
2.Add salt and lime juice. Mix well until everything is evenly combined.
3.Taste and adjust salt or lime juice if needed.
TIPThe mixture should be firm enough to shape. If it feels too soft, refrigerate for 15 minutes.
prep · ~5 min
Shape the cutlets.
1.Divide the mixture into 8 equal portions.
2.Shape each portion into a flat round or oval patty about 0.75 cm thick.
3.Place the shaped cutlets on a plate.
TIPWet your palms lightly with water to prevent the mixture from sticking while shaping.
prep · ~4 min
Coat the cutlets with egg and breadcrumbs.
1.Dip each cutlet into the beaten egg, letting the excess drip off.
2.Coat evenly with breadcrumbs, pressing gently so they adhere.
3.Repeat for all cutlets and set aside on a tray.
TIPFor an extra-crispy crust, double-coat: dip in egg and breadcrumbs a second time.
fry · ~7 min
Shallow fry until golden and crisp.
1.Heat oil in a frying pan over medium heat.
2.Place 3-4 cutlets in the pan without overcrowding.
3.Fry for 2-3 minutes per side until deep golden brown.
4.Drain on paper towels.
TIPKeep the heat at medium — too hot burns the breadcrumbs before the inside warms through. Fry in batches.
serve
Serve hot with onion salad and lime wedges.
Serve the crispy golden cutlets immediately with sliced onion rings, a wedge of lime, and some ketchup or mint chutney on the side.
TIPThese cutlets are best enjoyed straight out of the pan while the crust is at its crispiest.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use medium-sized prawns for the best texture — too small and they dry out, too large and they overwhelm the potato.
2
Cool the mashed potatoes completely before mixing; warm potatoes can make the cutlet mixture sticky and hard to shape.
3
Toast the breadcrumbs lightly in a dry pan before coating for an extra crunchy crust.
4
Chill the shaped cutlets for 15 minutes before frying to prevent them from falling apart in the oil.
5
Do not overcrowd the pan — fry in batches to keep the oil temperature steady and ensure even browning.
6
Lime juice is key — it brightens the prawn flavor and cuts through the richness of the fried cutlet.

RECIPE VARIATIONS

Adapt it for your goals.

fish cutlet

Fish cutlet

Substitute the prawns with an equal weight of flaked, boneless white fish (like kingfish or cod) for a milder seafood cutlet that still carries the Kerala spices beautifully.

air fryer

Air-fryer

Skip shallow frying: brush the coated cutlets with oil and air-fry at 200°C for 10-12 minutes, flipping halfway. This cuts down oil while keeping a crunchy crust.

eggless

Eggless

Replace the egg wash with a slurry of 2 tablespoons chickpea flour (besan) mixed with 3 tablespoons water. Great for those avoiding eggs or for a lighter coating.

extra spicy