These mouth-watering savoury cutlets are referred to as "dangar or dangaar" by the Goan Hindu community. What makes them unique is the addition of grated coconut that is truly delectable. Prawns can be substituted with clams or oysters. In Goa, fried fish is usually coated with rava (semolina) to give a crispy crunch. The same procedure is followed for these cakes or cutlets. They can be served as an appetizer or eaten along with a meal.
Whatever seafood you use, ensure to pat dry well with paper towels. Use small prawns to make these cakes. For larger prawns, cut them to smaller pieces so that they hold together when frying. These cutlets are amazing and you will not stop at one, but go for more.
Whatever seafood you use, ensure to pat dry well with paper towels. Use small prawns to make these cakes. For larger prawns, cut them to smaller pieces so that they hold together when frying. These cutlets are amazing and you will not stop at one, but go for more.
Prawn Cutlets (Sungtache Dangar/Dangaar) - I
(Makes 12)
Ingredients:
1/2 kg small prawns (if large, cut into smaller pieces)
1 large onion (finely chopped)
2 green chillies (finely chopped)
2 large cloves of garlic (finely minced)
1 teaspoon ginger (grated)
1/4 cup grated coconut
1 tablespoon vinegar or tamarind pulp
1 tablespoon garam masala powder
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/3 cup rice flour
few coriander leaves (chopped)
1/4 cup rava (semolina)
oil for shallow frying
salt
Method:
Clean and devein prawns. If prawns are large, cut into smaller pieces. Pat dry prawns well with paper towels. Add rest of the ingredients (except semolina) to the prawns.
Heat a skillet with some oil for shallow frying.
Place semolina in a dish.
Divide prawn mixture into 12 parts. Form into patty and coat with semolina. Shallow fry till crisp on the outside and shrimps cooked. Drain on paper towel and serve.
(Makes 12)
Ingredients:
1/2 kg small prawns (if large, cut into smaller pieces)
1 large onion (finely chopped)
2 green chillies (finely chopped)
2 large cloves of garlic (finely minced)
1 teaspoon ginger (grated)
1/4 cup grated coconut
1 tablespoon vinegar or tamarind pulp
1 tablespoon garam masala powder
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/3 cup rice flour
few coriander leaves (chopped)
1/4 cup rava (semolina)
oil for shallow frying
salt
Method:
Clean and devein prawns. If prawns are large, cut into smaller pieces. Pat dry prawns well with paper towels. Add rest of the ingredients (except semolina) to the prawns.
Heat a skillet with some oil for shallow frying.
Place semolina in a dish.
Divide prawn mixture into 12 parts. Form into patty and coat with semolina. Shallow fry till crisp on the outside and shrimps cooked. Drain on paper towel and serve.
Prawn Cutlets (Sungtache Dangar/Dangaar) - II
(Makes 12)
Ingredients:
1/2 kg small prawns (if large, cut into smaller pieces)
1 large onion (finely chopped)
2 green chillies (finely chopped)
1/4 cup grated coconut
1 teaspoon tamarind pulp
1 teaspoon goan sambhar powder
1 tablespoon rice flour
few coriander leaves (chopped)
1/4 cup rava (semolina)
oil for shallow frying
salt
Method:
Clean and devein prawns. If prawns are large, cut into smaller pieces. Pat dry prawns well with paper towels. Add rest of the ingredients (except semolina) to the prawns.
Heat a skillet with some oil for shallow frying.
Place semolina in a dish.
Divide prawn mixture into 12 parts. Form into patty and coat with semolina. Shallow fry till crisp on the outside and shrimps cooked. Drain on paper towel and serve.
(Makes 12)
Ingredients:
1/2 kg small prawns (if large, cut into smaller pieces)
1 large onion (finely chopped)
2 green chillies (finely chopped)
1/4 cup grated coconut
1 teaspoon tamarind pulp
1 teaspoon goan sambhar powder
1 tablespoon rice flour
few coriander leaves (chopped)
1/4 cup rava (semolina)
oil for shallow frying
salt
Method:
Clean and devein prawns. If prawns are large, cut into smaller pieces. Pat dry prawns well with paper towels. Add rest of the ingredients (except semolina) to the prawns.
Heat a skillet with some oil for shallow frying.
Place semolina in a dish.
Divide prawn mixture into 12 parts. Form into patty and coat with semolina. Shallow fry till crisp on the outside and shrimps cooked. Drain on paper towel and serve.
