Sungtache Dangar: Try These Delicious Goan Prawn Cutlets At Home

When we mention Goa, we know your minds have already been transported to the breezy beaches and beer. The picturesque beauty of the state of Goa has managed to tug at everyone’s heartstrings. But do you know that Goa has a lot more to offer other than just beer, beach and bebinca? With a Portuguese influence, Goan cuisine is as diverse and delicious as any other regional cuisine of India. One of the most remarkable delicacies of Goa is its seafood. With the benefit of location and a diverse Indo-Portuguese influence, Goa is a paradise for seafood lovers. And today we have one of the hidden treasures of Goan cuisine for you. The dish is regionally called Sungtache Dangar and is a prawn dish. Scroll down to know its recipe that’s easy and laborsaving as well. 

Preparation time- 30 minutes

Cooking time- 10 minutes 

Servings- 8

INGREDIENTS

  • 500 grams prawns 
  • ¼ cup grated coconut 
  • 10-12 garlic cloves 
  • 2 tbsp chopped coriander leaves
  • 2 green chillies, slit
  • 1 cup chopped onions 
  • 2-3 cloves
  • 1 tbsp coriander seeds 
  • 1 medium-sized tamarind ball
  • 10-12 peppercorns 
  • 2 dry red chillies
  • 5 tbsp besan 
  • ½ cup semolina 
  • ½ cup oil 
  • 1 tsp red chilli powder 
  • 1 tsp turmeric powder 
  • Salt, according to taste

METHOD

  1. De-vein, de-shell and wash the prawns properly. Marinate them with turmeric powder, red chilli powder, and salt for 20 minutes. 
  2. Dry roast coriander seeds, cloves, peppercorns, and dry red chillies for five minutes and keep them aside to cool completely. 
  3. Add the roasted ingredients along with grated coconut, tamarind, and water to form a masala paste. 
  4. Chop the marinated prawns and add them to a mixing bowl. 
  5. To the same bowl, add chopped onions, crushed garlic, masala paste, and chopped coriander leaves and mix well to combine. 
  6. Add the besan to make them firm and divide the mixture into medium-sized balls. 
  7. Flatten the balls to form discs and coat them evenly with semolina. 
  8. Heat a pan and add oil. Shallow fry the prawn cutlets on medium flame until they are evenly cooked and are golden brown.  
  9. Remove them from heat and serve. 

You can serve these cutlets with a condiment of your choice. Make them for evening snacks on a rainy evening or serve them as appetizers at your next house party to leave your guests asking for more.