Rechad Shrimp Cakes - Cutlets - Kravings

Kravings.Blog's picture

May. 22, 2019

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.


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



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.


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.


7. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6