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Crispy, golden-brown cutlets made from minced prawns and aromatic Goan spices, coated in semolina for the perfect crunch. A classic coastal appetizer that's spicy, tangy, and ready in minutes.
For 4 servings
Prepare the Prawn Mixture
Shape and Coat the Cutlets
Crispy, golden-brown cutlets made from minced prawns and aromatic Goan spices, coated in semolina for the perfect crunch. A classic coastal appetizer that's spicy, tangy, and ready in minutes.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 345.35 calories per serving with 27.13g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
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Shallow Fry the Cutlets
Serve
For a different kind of crunch, you can use panko breadcrumbs or crushed cornflakes instead of rava for coating the cutlets.
Incorporate 1 teaspoon of finely chopped curry leaves and 1/2 teaspoon of black mustard seeds (tempered) into the prawn mixture for a distinct South Indian flavor profile.
For a lower-oil version, lightly spray the coated cutlets with oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, or air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through.
This recipe works well with minced fish fillets (like kingfish or pomfret) or even minced chicken as a substitute for prawns.
Prawns are packed with high-quality, lean protein, which is vital for building and repairing tissues, muscle growth, and supporting overall metabolic health.
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
The recipe includes spices like turmeric and ginger, which contain powerful anti-inflammatory compounds like curcumin and gingerol that help combat oxidative stress and support a healthy immune system.
Prawns are a good source of essential minerals like selenium, an antioxidant that protects cells from damage, and iodine, which is crucial for thyroid function.
A serving of 3 Prawn Rava Fry Cutlets contains approximately 280-320 calories, depending on the size of the cutlets and the amount of oil absorbed during frying.
They can be part of a balanced diet. Prawns are a great source of lean protein and omega-3s. However, since the cutlets are shallow-fried, they should be consumed in moderation. For a healthier option, try baking or air-frying them.
Yes, you can prepare the mixture, shape the cutlets, and coat them with rava. Store them in an airtight container, separated by parchment paper, in the refrigerator for up to 24 hours. Fry them just before serving for the best taste and texture.
This usually happens due to excess moisture. Ensure your prawns are patted completely dry and that the boiled potato is not watery. The mixture should be firm. If it's still too soft, you can add a tablespoon of rice flour or breadcrumbs as a binder.
Yes, frozen prawns work well. Make sure to thaw them completely and then pat them very dry with paper towels to remove all excess water before mincing.
These cutlets are delicious on their own but are excellent when served with mint-coriander chutney, tamarind chutney, or a simple tomato ketchup. A side of fresh salad or pickled onions also complements them well.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
