Shrimp cutlets are an old childhood favorite. Both my grandmothers made them, one was hard core Goan and the other East Indian. Both strong women and amazing cooks. May they both rest in peace. Many times these cutlets are made from a combination of ground shrimp and small baby fresh shrimp. Unfortunately I have only been able to find cooked baby shrimp so in this recipe I opted to cut my shrimp into pieces.

Unlike other Shrimp patty or shrimp cake recipes, there are no fillers – no bread and no eggs – just the goodness of Shrimp or Prawn mmmm try this recipe for yourself! Check out some other Goan recipes –

500 gms (approx.) 1 lb of cleaned and de veined Shrimp or Prawn
1 tbsp Ginger and Garlic paste
1/2 cup finely diced Onion
1/4 cup finely diced Coriander
1 tsp finely minced green chilli
1 tsp red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Garam Masala
1/2 tsp Coriander powder
Add Salt to taste
2 tbsps Chick pea or Gram flour

1 tsp Tamarind paste
1 tbsp grated Coconut
1 cup Semolina

Add the coriander, green chilli, onion, spices & salt followed by the gram flour and mix it in

Pulse about ¾ of the shrimp and dice the rest

Add the tamarind paste and the coconut and mix

Chill in the fridge

Heat oil in a saute pan and with oiled hands divide the shrimp mixture into tennis sized balls, then flatten and cover with breadcrumbs

Shallow fry for 3 – 5 minutes on each side

Remove and drain the excess oil on some kitchen towel