Prawn and Brinjal Cutlets Recipe

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Prawn and Brinjal Cutlets
  • Chef: Neha Salgaonkar
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Cutlets made with prawns and indian spices, coated with a brinjal mix and shallow fried.

Ingredients of Prawn and Brinjal Cutlets

  • For the coating:
  • 1 Brinjal
  • 1 Potato
  • For the masala:
  • 10-12 cinnamon
  • 10-12 peppercorns
  • 5-6 bay leaves
  • 1 cup grated coconut
  • For the prawn filling:
  • 1 cup cleaned prawns
  • 2 big onions
  • 2-3 Tbsp ginger-garlic-green chillies-coriander leaves-pudina paste
  • 2 tsp coriander powder
  • 2 tsp jeera powder
  • 1/2 cup finely chopped coriander leaves
  • Oil for frying
  • Salt to taste
  • Some rice flour to coat

How to Make Prawn and Brinjal Cutlets

  • For the brinjal outer coating:
  • 1.Apply little oil over the full brinjal and roast it on the tawa. (like how you make bharta).
  • 2.Boil one big potato. Grate it.
  • 3.Peel the brinjal skin and mix the brinjal and grated potato.
  • 4.Add coriander leaves and salt to taste.
  • For the masala:
  • 1.In a pan, take some oil.
  • 2.Add cinnamon, peppercorns, bay leaves, cloves (ie. garam masala) and dried red chillies.
  • 3.Add long cut onions. Add grated coconut.
  • 4.Fry all the ingredients well. Grind this into a course paste.
  • 5.Avoid adding much water. Keep it dry.
  • For the prawns filling:
  • 1.In a pan, take some oil.
  • 2.Add finely chopped onions. Make it golden brown.
  • 3.Add (ginger-garlic-green chillies-pudina-coriander leaves) paste - 2-3 Tbsp.
  • 4.Add jeera and coriander powder.
  • 5.Add the fresh prawns.
  • 6.Add the masala you made above, salt to taste and coriander leaves.
  • 7.Once this mixture has cooled down make small balls.
  • For the cutlets:
  • 1.To prepare the cutlet coat the prawns balls with the brinjal mixture and make the cutlets.
  • 2.Coat it with rice flour and shallow fry it.