Prawn cutlets or Sungatache
Dangaer is another popular Goan dish. We make these with any type of shell fish
like prawns, clams, mussels, etc. It is a delicacy in Goa and is usually served
with rice and prawns curry. It can be served as an evening snack too and some
people like to have it as a patty in their burger too.
In my childhood, my mom used to
make these delicious cutlets at home and we used to devour it. The recipe that
I am sharing today is similar to the one that mom makes but is shared by my cousin
Shamal Tai. Her daughter was my classmate and is one of my best friends. Over
whatsapp the recipe reached Bangalore and I tried it in my kitchen. Both my
friend and her mom were happy looking at the pics of the prepared dish. Thanks
to whatsapp, we can transfer images instantly.
Hubby was full of praises for the
cutlets and said “No. 1” J
Little one found it a bit spicy, so if you are making these for the kid, make
it less spicy by reducing the amount of spices or avoid adding green chilies.
Ingredients: Prep. Time: 30 Mins, Makes 8 Cutlets
15 medium sized prawns
10 garlic
2 green chilies
10 peppercorns
2 cloves
1 tbsp. coriander seeds
2 dry red chilies
4 tbsp. fresh grated coconut
1 marble sized ball of tamarind
1 cup finely chopped onion
4 tbsp. besan/ gram flour
½ cup rava/semolina
Salt to taste
Oil
For Marinating Prawns:
1 tsp chili powder
1 tsp turmeric powder
1/4 tsp salt
Procedure:
De-vein, de-shell and marinate the prawns by applying the
masala mentioned in marination. Keep it aside for 20 Mins.
Dry roast the following spices – coriander seeds, cloves,
peppercorns, dry red chilies and keep it aside.
Grind the following by adding ¼ cup water.
Roasted spices, grated coconut, and tamarind into a thick
paste. Ensure that the paste is not too watery.
Now mix the grinded paste, finely chopped onion, minced
garlic and chopped marinated prawns.
Add salt as needed. Mix well. Add gram
flour if the mixture becomes watery and make lemon sized balls.
Pour rava/semolina into a plate. Flatten the balls into rava
and coat it well with rava on all sides.
One by one keep all the rava coated balls ready.
Heat a tava/frying pan and spread oil on it. When oil heats,
shallow fry the cutlets on both sides.
Serve with sauce of your choice.
