Kerala Prawn Cutlet

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   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.

Cuisines we love