This recipe of sungtache daangar/prawn cutlet is a super tasty and easy one. In konkani, prawns are called sungta and daangar means cutlet.

Grated coconut is an essential ingredient in this recipe. I usually grate 2 coconuts at once and store it in the freezer in small containers. This saves time and takes care of a week or two at least for me.

Usually small sized prawns are used in this recipe but I don’t get that size here easily and I don’t like to use the frozen prawns that are sold at supermarkets so I just chop each prawn into 3 pieces. Dangaar is also made by using clam meat instead of prawns. Rest of the recipe remains the same.

These cutlets are served as an accompaniment to rice and fish curry. They also make an easy and super quick starter/appetizer.

It is quite rare that all four of us in my family love a particuar dish. But sungtache daangar is one such item that all of us enjoy including my husband who is not too fond of fish.

So remember to pick up prawns next time you visit the fish market and try this recipe.

Ingredients:

• Onion finely chopped ¾ cup
• Grated Coconut ½ cup
• Finely chopped corrianger leaves/dhania patta 2 tbsp
• Besan 2 tbsp
• Rice flour 3 tbsp
• Prawns small sized (or big prawns cut into small pieces) 1/2 cup
• Haldi powder 1 tsp
• Chilli powder 1 tsp
• Garam masala 1/2 tsp
• Hing a pinch
• Grated ginger 1 tsp
• Salt as per taste
• Tamarind pulp 1 tbsp
• Water as required
• Mix of rice flour and fine semolina half cup or as required for coating

Method:

Clean, devein and wash the prawns. If they are big sized prawns then chop them into smaller pieces. Take all the above ingredients in a bowl and mix well using your fingers.

Divide the mix into lemon sized balls. Don’t make them too big as they are difficult to manage while frying.

Take each ball and roll it in a mix of rice flour and rava/semolina, and flatten  to get a cutlet shape. This daangar/cutlet should have a rustic look so don’t try and smoothen out the edges too much.

Heat oil in a pan/tava and fry the cutlets. Allow one side to cook to a golden brown and then carefully flip and cook the other side. Do not flip or turn too much as they will break into pieces.

Once you get a nice crispy brown colour remove it out on a plate.

Serve it as it is as an appetizer or as an accompaniment to rice and curry.