Goan Prawn Cutlets/Sungtache Dangar is a popular dish made in every Goan household. Cutlets are known as Dangar in Konkani. They are served along with a main meal of rice and Goan fish curry. Growing up, my mom prepared these delicious cutlets frequently and they would be devoured within minutes. Now I prepare them for my son who too enjoys them a lot.
To prepare small prawns are used but if your prawns are big, cut them into smaller pieces. You can substitute the prawns with clams or oyster meat as well.
How to make Goan Prawn Cutlets/Sungtache Dangar:
500 gms prawns, preferably small
1 cup onion, finely chopped
2-3 green chillis, finely chopped
Handful of coriander leaves, finely chopped
2 tbsp. chickpea flour*(see notes)
1/2 tbsp. tamarind pulp
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tspns. goan garam masala powder*(see notes)
2 tbsp. grated coconut(optional)
1/4 cup semolina
Salt to taste
oil for shallow frying
- Clean and devein the prawns. If the prawns are big, chop them into small pieces or pulse them in a food processor. Pat dry.
- In a mixing bowl, add the prawns, onions, green chilli’s, tamarind pulp, turmeric powder, red chilli powder, garam masala, coconut, chickpea flour and salt and mix well.
- Apply a little oil to your palms and make small flat round cutlets. Set aside
- Meanwhile, heat oil in a frying pan and also set another plate with semolina.
- Coat the cutlets with semolina and shallow fry them till the prawns are cooked and they are crispy on both sides.
- Transfer the cutlets to kitchen towels to drain off excess oil.
- Serve hot as an appetizer or with a main meal.
- You can add rice flour instead of chickpea flour. This is used to reduce the moisture in the mixture.
- If you don’t have goan garam masala, you can use any garam masala you have at home.