After the parippu vada and pazhampori, my eyes searched through my drafts and locked itself up on this post. I have to post this, I said to myself. My regular readers may already know my allergy towards prawns so I would never make them on my own. Apart from this Elaneer Pudding, this is another delicacy my sister had made during our vacation. I had to post this before I go on my next vacation! 😉
HD’s uncle knows how mad my sister is for fish. Each time my family visits HD’s house, they are always treated to loads of seafood, since his uncle gets some fresh catch. Last vacation, when his cousin and uncle were leaving me home, they bought a lot of prawns so that she could enjoy some. Yeah, I know, that’s very sweet of them! 🙂 She ended up making some prawn biriyani, prawn masala (InShaAllah will share the recipe) and then this cutlet. I would love to share a little tip that umma has successfully used, and as told to her by a cousin’s wife – when you get hold of fresh prawns, do not push it into the fridge directly. Instead, clean the prawns well, wash them, and half cook them with turmeric and salt. After this, drain the prawns well of any stock and allow to cool completely. Store them in containers in your freezer. While using, defrost them and use it up in any recipe. This way, your prawns will taste as fresh as possible! I haven’t tried them personally, but for this recipe, that is what my sister did – she pulled out the dabba of cooked prawns from the freezer, thawed them and used it into the recipe. The prawns were almost two weeks old, yet there was no taste or smell whatsoever. As per umma, prawns like this stay good for a month in the freezer, so do try it! 🙂 Meanwhile, moving onto the last of the three-tea-time-snack recipe for this month…
I was not supposed to eat that, but couldn’t resist, so bit one for the photo shoot and ended up eating that cutlet along with the cup of sulaimani. Though it was awesome, kind of regretted it since I had an itchy tongue and mouth till night. 😀
Posted on this day:
2014: Kozhi Ada
2015: Punjabi Dal Fry
Chemmeen (Prawns) Cutlet
- 1 cup cooked prawns boiled with turmeric, salt and pepper
- 1 inch pc ginger
- 3 green chillies
- 1 sprig curry leaves
- 2 potatoes cooked and mashed
- 1 onion minced
- 3 tbsp chopped coriander leaves
- 1/2 tsp garam masala powder
- Salt and pepper to taste
- 2 eggs lightly beaten
- Breadcrumbs as required
- Oil for frying
- Grind the prawns, ginger, chillies and curry leaves coarsely.
- Combine with the mashed potatoes, onions, coriander leaves, garam masala and seasonings and mix well.
- Shape into patties, dip into the beaten egg and coat with the breadcrumbs.
- Fry in oil, deep or shallow till both sides are golden brown.
- Drain onto kitchen towel and relish warm!