Shrimp cutlets are an old childhood favourite. Both my grandmothers made them, one was hard core Goan and the other East Indian. Both strong women and amazing cooks. May they both rest in peace. Many times these cutlets are made from a combination of ground shrimp and small baby fresh shrimp. Unfortunately, I have only been able to find cooked baby shrimp so in this recipe I opted to cut my shrimp into pieces.
|Ginger garlic paste||1 Tablespoon|
|Finely diced onion||1/2 Cup (8 tbs)|
|Finely chopped coriander||1/4 Cup (4 tbs)|
|Finely chopped green chili||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Cumin powder||1/2 Teaspoon|
|Garam masala||1/2 Teaspoon|
|Coriander powder||1/2 Teaspoon|
|Chickpea flour/Gram flour||2 Tablespoon|
|Tamarind paste||1 Teaspoon|
|Grated coconut||1 Tablespoon|
|Semolina||1 Cup (16 tbs)|
1. Pulse about ¾ of the shrimp and dice the rest.
2. Add the coriander, green chilli, onion, spices & salt followed by the gram flour and mix it in.
3. Add the tamarind paste and the coconut and mix.
4. Chill in the fridge.
5. Heat oil in a saute pan and with oiled hands divide the shrimp mixture into tennis sized balls, then flatten and cover with breadcrumbs.
6. Shallow fry for 3 – 5 minutes on each side.
7. Remove and drain the excess oil on some kitchen towel.
8. Serve and enjoy!