A pan-fried delicacy in Goan food
is the Dangar (Cutlet) made up of Prawns or Clams.
These can be eaten as a starter
or on a Goan fish Thali meal too.
Here is the recipe.
Ingredients
6
cleaned and deveined medium-size Prawns (Marinated with salt and turmeric)
½ tsp
turmeric powder
½ tsp
red chilly powder
1 tsp
garam masala powder (Goan Samar or Indian mixed spice powder)
1 cup
freshly grated coconut
1 small
red onion finely chopped
2
cloves of Garlic
Handful
coriander finely chopped
2 tsp
rice flour
Semolina
mixed with a pinch of turmeric and chilly powder for rolling the Dangar (cutlet)
Oil for
frying
Salt to
taste
Procedure
In a
clean deep vessel take thoroughly washed and cleaned prawns chopped into
pieces. Marinate them with salt and turmeric powder.
In a
mixer small jar, add turmeric powder, chilly powder, garam masala powder,
cloves of garlic, grind to a quick and coarse mix.
Remove
this mixture into a bowl. Add finely chopped Red onion, rice flour, marinated
prawns, salt to taste, freshly chopped coriander, and mix it well.
Wet
your hands lightly and shape the mix into cutlets. Coat them with semolina.
Heat
oil in a flat pan. Shallow fry the shaped cutlets on medium-high heat till
golden brown on both sides not more than a couple of minutes on each side.
Munch
on with the dip of your choice.
Tips
and Notes
Small
prawns can be used if available as they give a better taste to these authentic
Goan prawn cutlets. Nowadays we find the medium to large prawns in plenty
especially away from Goa hence use them chopping into pieces. But small prawns
taste awesome; do use them if you find them.
We
would also love to hear from you in the comments below.
Happy
Cooking!
1 Comments
I tried making Goan sungtanche dangar as per your shared receipe. It tastes yum. Thank you.
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