I have added curry powder extra to the original recipe. I think curry powder make a lot of difference in this cutlet. This cutlet recipe became our family’s favorite right away when first tried. I follow the same recipe for making fish cutlet also, will post it soon.
I always like to deep fry my cutlets bcoz, I feel that deep frying absorb less oil then shallow frying, this may sound weird but I feel so…..
Fresh shrimp – 10 (big)
Onions – 1 medium
Green chillies – 2
Potatoes – 1 medium
Ginger garlic paste – 1 teaspoon
Turmeric powder – ¼ teaspoon
Chille powder – ¼ teaspoon
Coriander powder – ½ teaspoon
Curry powder – 1 teaspoon
Fennel seeds – 1 teaspoon
Coriander leaves – ½ handful
Egg – 1
Bread Crumbs – ½ cup
Salt as required
Oil for deep frying
1. Cook the shrimp with some salt and turmeric powder. Cook potatoes and mash it and set it aside.
2. Add oil in a pan and fennel seeds let is turn golden brown, then add minced onions and green chillies and sauté it for 2 minutes.
3. In the meanwhile pulse the cooked shrimp in the food processor. (Don’t make it as a paste).
4. Now add ginger garlic and all other masala powder to the sautéing onions. Fry them until the raw smell of the masala are gone.
5. Then add the finely minced shrimp and sauté till every thing is mixed. Finally add the chopped coriander leaves. Let the mixture cool little bit.
6. Add the mashed potato to the shrimp mixture and knead it well and check for salt. Then make it to desired shape (I have made small balls).
7. Spread bread crumbed in one plate and beat the egg in another plate. Season both the egg and bread crumbs if needed.
8. Heat oil in a pan. Take one shrimp ball and dip it into the egg and then roll it on the bread crumbs until coated fully. Then deep fry it in the oil until they are golden brown. It will take only 2 minutes.