Savoring the exquisite flavors of Prawn Dangar – succulent prawns kissed by aromatic spices grilled to perfection. A seafood symphony that delights the palate with every bite.
PRAWNS DANGAR
Ingredients
1½ cups chopped prawns
1-2 tbsps oil
2 medium onions chopped
1½ tbsps ginger-garlic-green chilli- coriander paste
1 medium tomato chopped
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala powder
1 tsp red chilli powder
Salt to taste
3-4 medium potatoes boiled peeled and mashed
½ cup dried breadcrumbs
2 tbsps chopped fresh coriander leaves
Rice flour for coating
2-3 tbsps oil
Fresh mint sprigs for garnish
Green chutney to serve
Lemon slices to serve
Method
1. Heat oil in a pan. Add onions and sauté till translucent. Add ginger-garlic-green chilli-coriander paste and sauté for 1-2 minutes.
2. Add tomato and mix well. Cook till soft and pulpy.
3. Add coriander powder cumin powder garam masala powder red chilli powder and salt and mix well. Cook for 1 minute.
4. Stir in ¼ cup water and mix well. Cook for 1-2 minutes.
5. Add the prawns and sauté on high heat for 3-4 minutes. Reduce the heat to medium and continue to cook for 2-3 minutes. Transfer the mixture into a wide bowl and allow to cool.
6. Add boiled potatoes dried breadcrumbs and coriander leaves. Mix till well combined. Take small portions of the mixture and shape each portion into a ball. Flatten it lightly and coat with rice flour. These are the cutlets.
7. Heat oil in a non-stick shallow pan. Arrange the cutlets in the hot oil and shallow fry on each side for 2-3 minutes or till done. Drain on an absorbent paper.
8. Arrange the prawn dangars on a serving plate garnish with mint sprigs and serve hot with green chutney and lemon slices.
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