"Goan Prawn Curry " or "Goan Sungta Kodi" is a Curry that can be listed on top among the other fish Curries.As we all know Goan Stable food is Rice and Fish curry and when its Prawn curry in home i can say its feast at least for me. Almost all the fish curries are same but there are few fish like prawns the process is little different and also few spices variations. Every Fish Curry has its own flavour and taste.Do give Try to this super delicious Prawn Curry and you will just love.Would also love to hear from you Guys if tried Preparing and as to how was the outcome.
You can also find many other Goan Curries on my Blog below are the quick link :
" Prawn Cutlets are small coin size prawns patty's full of flavours of spices and then coated in semolina and shallow fried . These Prawns Cutlets really goes well as side dish with fish curry rice or even combo of Dal & rice."
In Goan its common to prepare Cutlets using different types of fish Like Most commonly prepared Mackerel cutlets ,King fish cutlets ,Tuna Cutlets and you will also find this on my blog. Prawns cutlets were on my do to list from long and today here I present my way of Prawns Cutlets with limited spices and then shallow fried.
If you guys aware Generally in Prawns Cutlets there also goes fresh grated coconut and also tamarind paste and for binding Chickpea flour but today skipped these ingredients and just added few powdered spices and other remaining fresh ingredients. Still the Cutlets tastes the yummiest .Do also check the recipe video below or can click on the link .
Ingredients Required for Preparing Prawn Cutlets
Prawns: You require around 250 Grams of fresh cleaned & devanned Prawns .
Onions: Take around 3-4 Onions finely chopped
Ginger/Garlic:1 Inch or Ginger and around 6-7 flakes of garlic.
Green Chilies: 2-3 Green chilies chopped fine
Salt as per taste
Turmeric : 1/2 Tsp of Turmeric Powder for colour and flavour
Chili powder: Add 2 Tsp of chili powder for spice. Increase the quantity as per requirements.
Garam Masala: For extra flavours add 1 Tsp of Garam Masala
Coriander powder: 1/2 Tsp of Coriander powder
Semolina: Use semolina for coating the Prawns cutlets.
Fresh Coriander: For extra fresh flavours add the coriander.
Oil : For shallow frying use oil either sunflower/soya bean/or even coconut oil. Preferably oil which doesn't have strong smell.
Method for Preparing Prawns Cutlets
1.First Take the cleaned and deveined prawns and add into a mixer or food processor and mince it well.
2.On the Other hand also chop onions, green chilies, and ginger/garlic very fine.
3.Now in bowl add the minced Prawns and the chopped onions ,ginger/garlic, green chili .
4.Then also add the dry spices mentioned above.ie Salt , red chili powder, turmeric, coriander powder and Garam masala. Also add Fresh coriander and the mix all the ingredients well .
7.Now take a small ball size prawn mixture and shape it in small patty.
8.In a plate spread semolina and then coat the prawns patty in it and keep aside.
9.Place a tava or a flat pan to heat up. Once heated add oil and then place the prepared prawn roundels and shallow fry .
9.Fry the prawns cutlets on medium flame until the prawns cutlets gets nice golden brown colour. The outer cover should be crisp.
"Prawn Rissois" or as called in Portuguese "Rissóis de camarão " (Rissois means a small patty and camarão means Prawns) I can term it as the princess of snacks. Rissois is yet again among the recipes which Portuguese people introduced in Goan Cuisine. It is one of the delicious starter for small parties, festivals and weddings ."
What Is Prawn Rissois
Prawn Rissois are small half moon shaped snack filled with cheesy creamy prawn filling which tastes amazing. It does involve lengthy process and requires lot of patience but all the hard work what you put in is all worth it because result you get delicious Snack melting in your mouth. Best part is you can refrigerate(Freeze) the prepared Prawn Rissois for about a Month and its so handy when you have unexpected guest at home, just drop the Rissois in heated oil and serve hot .
How to Get Perfect Prawn Rissois?
Make sure to have the Elements ready i.e. Dough/Prawn filling/Bread crumbs and Whisked egg /oil for deep frying.
Once the Prawn stuffing prepared make sure keep in refrigerator because it will hardened if any liquid remaining .
Make sure to prepare the Dough with proper consistency or else you might end up having cracked Rissois.
Need to be quick while using the dough and also cover the other dough portion with damp cloth other wise chances are that dough might become hard.
While coating the Rissois in egg and bread crumbs try to keep one hand dry and one for wet other wise you will not get smooth surface of Rissois.
You can either take bread crumbs or semolina for coating But I always prefer both mixed because it gives nice texture and also doesn't burn the outer cover of Rissois.
While deep frying the Rissois make sure to keep the flame medium to low.
With out wasting any further Time lets begin with the process involved in Prawn Rissois.
Serving Approx. 40-50(small size)
Total Preparation Time : Minimum 1 hour
Cooking Time : 30 Min
Time Frying : 5 Min
Cuisine : Goan
Author : Ispolina Silveira
Measurement: 1 Cup = 256 ml
Ingredients
(A)Dough Preparation
3 Cups Maida (All Purpose Flour) 2 Cups of water 2 Tsp Butter Salt as per taste (B)For Stuffing of Rissois 250 Gram of Cleaned Prawns(deveined) 2 Tsp of Butter 1 Tsp of Olive oil/any normal cooking oil 2 Large Onions finely chopped 1 Tsp of finely chopped garlic 1 Tsp of crushed pepper 2 Pinch of Nut Meg Powder 1/4 Cup Milk 2 Tsp of corn flour 1/2 Cup of grated Cheese Little fresh coriander for Garnish(if you wish) Salt only if required(Because Cheese & butter has salt) (C)For Coating of Rissois 2 Eggs beaten/whisked 1 Bowl of Bread Crumbs 1 Bowl of Fine Semolina
YouTube Video
Step wise Preparation with pictures
1)First lets start with preparing the stuffing of the Rissois. For that start with keeping the pan on the stove. Once heated add butter and then add the cleaned prawns and saute them well until they turn pinkish.
2)Transfer the prawns in a bowl and once the have cooled down chop the prawns into small pieces.
3)In the same pan add 2 tsp of butter ,olive oil and now add the chopped onions. Saute onions for about a min and then add the chopped Garlic & prawns . one quick stir and allow to cook for a Min.
4)Then Add crushed pepper, nut meg milk and corn flour. After mixing all ingredients in pan add the grated cheese and stir well. You will get creamy cheese stuffing. Last add fresh coriander only if you wish. Remove the stuffing in bowl and keep it in refrigerator until you prepare the Dough of Rissois
5) Now comes the Dough Procedure. Start with placing a deep pot on Stove .Then add Water, salt & butter.Once water boils reduce the flame and add the Maida flour /all purpose flour. Keep stirring until it binds well. It might take around 3-5 min.
6)Now transfer the hot dough on large plate and when little hot knead it well until you get smooth dough.Cut it into two half and the other keep it covered until you work on the one dough portion.
7)Keep rolling into a large round but make sure to keep little thickness. Once rolled Cut into small roundels with help of cutter .
8)Place the roundels on a flat surface and start placing the prawn stuffing at the center of the rounds .You can use small spoons for the same.To seal use water around the edges of the rounds and press the edges with finger tip. Arrange all the moon shaped Rissois into a tray.
9)Once all done filling start with the coating process. For this take each small Rissois and dip into egg beaten and then drop into crumbs and semolina mixture. Coat well and place in a tray.
10) The coated Rissois you can now store in box and store it in Freezer and Fry when required. Before frying you can defrost Rissois for 20 min at room temperature and then fry in Hot oil.
11)Fry until the Rissois get nice lovely golden brown colour. Make sure to adjust the flame accordingly or else Rissois will burn.Serve the hot Rissois for snacks, for parties its a great and handy snack. Server with sauce or ketchup .
