Prawns royalty

Ingredients

• 1½ cups chopped prawns 
• 3-5 tablespoons oil
• 2 medium onions, chopped
• 1½ tablespoons ginger-garlic-green chilli-coriander leaf paste 
• 1 medium tomato, chopped
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• 1 teaspoon red chilli powder
• Salt to taste
• 3-4 medium potatoes, boiled, peeled and mashed
• ½ cup dried breadcrumbs
• 2 tablespoons chopped fresh coriander leaves
• Rice flour for coating
• 2-3 tablespoons oil
• Fresh mint sprigs for garnish
• Lemon slices for garnish
• Green chutney to serve

Method

1. Heat 1-2 tablespoons oil in a pan, add onions and sauté till translucent. Add ginger-garlic-green chilli-coriander leaf paste, mix and sauté for 1-2 minutes.
2. Add tomato and mix well and saute till soft and pulpy.
3. Add coriander powder, cumin powder, garam masala powder, red chilli powder and salt, mix well and saute for 1 minute.
4. Add ¼ cup water, mix well and cook for 1-2 minutes. 
5. Add prawns, mix and cook on high heat for 3-4 minutes. Reduce heat to medium and continue to cook for 2-3 minutes. Transfer the mixture into a wide bowl and allow to cool. 
6. Add boiled potatoes, dried breadcrumbs and coriander leaves and mix till well combined. 
7. Take small portions of the mixture and shape each portion into a ball. Flatten it lightly and coat with rice flour. These are the dangars or cutlets.
8. Heat remaining oil in a non-stick shallow pan. Arrange the cutlets in the hot oil and shallow-fry on each side for 2-3 minutes or till done. Drain on absorbent paper. 
9. Arrange the prawn dangars on a serving plate, garnish with mint sprigs and lemon slices and serve hot with green chutney.