Rechad Shrimp Cakes - Cutlets - Kravings
We love our Rechad Masala. This blend of Kashmiri Chillies, ginger, garlic, whole spices and vinegar is every Goenkars pride. Its a perfect marinade for fish and shrimp, but in this recipe, Im going to flavour my shrimp cakes. This recipe is very similar to the Shrimp Cutlets or Dangar recipe I posted earlier, the only difference is that I used a prepared Rechad Masala instead of using spice powders.
Ingredients
| For rechad masala: | ||
| Kashmiri chillies | 30 | |
| Cumin seeds | 2 Teaspoon | |
| Peppercorns | 2 Teaspoon | |
| Cloves | 20 | |
| Cinnamon sticks | 3 Inch | |
| Jaggery | 3 Tablespoon | |
| Fresh garlic | 1/4 Cup (4 tbs) | |
| Fresh chopped ginger | 1/4 Cup (4 tbs) | |
| Turmeric powder | 1 Teaspoon | |
| Fried onions | 1/2 Cup (8 tbs) | |
| Vinegar | 1 Cup (16 tbs) | |
| Tamarind | 1 Teaspoon (soaked in 1/2 cup of hot water) | |
| Salt | 1 Teaspoon | |
| Water | 1/2 Cup (8 tbs) (or as required) | |
| For shrimp cakes: | ||
| Shrimps/Prawns | 500 Gram , devein (about 1 lb) | |
| Salt | 1 Teaspoon | |
| Finely chopped green chillies | 1 Teaspoon | |
| Fried onions | 1/2 Cup (8 tbs) | |
| Finely chopped coriander | 1/2 Cup (8 tbs) | |
| Gram flour | 2 Tablespoon | |
| Masala | 4 Teaspoon (rechad masala, see the recipe ingredients abouve) | |
| Semolina | 1/2 Cup (8 tbs) | |
| Fresh pepper | 1/2 Teaspoon |
Directions
GETTING READY:
1. To make the Rechad masala, start grinding all the dry ingredients first and then add the wet ingredients, adding water as required to get it nice and smooth.
2. Pulse the cleaned and deveined Shrimp and add the salt, green chilli, fried onions, coriander, gram flour and rechad masala.
3. Chill this mixture for atleast 30 mins.
MAKING:
4. Mix the pepper in with the Semolina.
5. Heat some oil, grab a golf ball size of the shrimp mixture and flatten in the semolina coating on all sides.
6. Shallow fry on one side, flipping over.
SERVING:
7. Serve and enjoy!
Recipe Summary
