Prawn Cutlet – Kerala Chemmeen Cutlet
A spicier take on prawn cutlets with garam masala. Serve hot with tomato sauce.
Tips from the Ruchippura kitchen
- Cool the mixture fully before shaping.
- Fry until light brown – overcooking dries the prawns.
Prawn Cutlet (Kerala Chemmeen Cutlet)
Kerala chemmeen cutlet – crushed prawns and potato spiced with garam masala, chilli and ginger-garlic, coated in egg white and breadcrumbs and fried.
Ingredients
Method
- Cook the prawns in a little water with chilli powder, turmeric and salt, then crush.
- Heat a little oil in a kadai and sauté the onion for a few minutes.
- Add the ginger-garlic paste and garam masala and stir well.
- When brown, add the potato and prawns and mix well.
- Shape into balls and flatten into cutlets.
- Dip in egg white, coat with breadcrumbs and fry until light brown. Serve with tomato sauce.