Recipes Non-Vegetarian


PRAWN CUTLETS WITH MINT CHUTNEY


INGREDIENTS :

Prawns/shrimps, shelled and chopped - 400 gms / 2 cups
Onions (medium), finely chopped - 2
Ginger, chopped - 15 gms / 1 tbs
Green chillies, chopped - 2
Green coriander, chopped - 15 gms / 1 tbs
Lemon juice - 5 gms / 1 tsp
Bread crumbs, dried, powdered - 200 gms / 1 cup
Turmeric (haldi) powder - 2 gms / 1/4 tsp
Black pepper powder - 3 gms / 1/2 tsp
Egg -
Bread crumbs, fresh - 200 gms / 1 cup
Oil for frying
Salt to taste

METHOD :

* Mix together, the prawns/shrimps, onions, ginger, chillies, coriander, salt, lemon juice, fresh bread crumbs, turmeric, black pepper and egg, knead well.

* Divide mixture into eight portions and shape them into flat round cutlets.

* Dip cutlets in dried bread crumbs, coating them evenly and brush off excess bread crumbs.

* Heat oil in a kadai till it is smoking. Lower cutlets gently into the oil and fry until they are golden brown, crisp and cooked through on each side.

* Serve at once, accompanied by mint chutney.

Mint Chutney :

Mint leaves (60 gms), coriander leaves (120 gms), cumin seeds (5 gms), garlic cloves (2), green chilli (1), raw mango (30 gms), tomatoes (45 gms), salt to taste. Chop all ingredients, blend until paste-like.  Refrigerate in an airtight container.


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