Baby Shrimp Cutlets/ Karandiche Pattice

These crispy delights are a real treat for a seafood lover. They are pan-fried using minimum oil.  My grandmom and aunt had two versions of this dish. This is my grandmom's version and maybe in summer, I will write down my aunt's version as well.

Ingredients
300 gms baby shrimps. In Holland, we call them Hollandse Garnalen.
1/2 teaspoon turmeric powder
3 green chilies finely chopped (if you prefer less pungent, go with 2)
2 tablespoons coriander leaves finely chopped
2 small shallots finely chopped
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 tablespoons rice flour
4 tablespoons extra rice flour for dabbing the cutlets.
Salt to taste
Oil for shallow frying

Method

Paraboil the baby shrimps. In my case, the shrimps are pre-cooked so I don't need to do this.

Next, add these shrimps in a big bowl.

Add the remaining ingredients except the rice flour.

Mix these ingredients well. Use your hands. Squeeze and crush everything so that all the ingredients mix well.

Finally, add the 2 tablespoons rice flour and mix well.

Make flat pattice and keep on a plate.

Refrigerate for 20 minutes at least so that the pattice can firm up.

After 20 minutes, heat a non-stick pan and add oil.

Dab the pattice with rice flour. They way I do this is to put rice flour on a plate and place the pattice on it. I gently push some rice flour on the top. This ensures that the pattice does not disintegrate/break up.

Place the pattice on the pan.

Allow for the lower side to turn nice and crisp before you flip it over.

Takes about 8 -10 minutes on medium heat.

Make sure both the sides are nice and crispy.

Serve hot or keep warm and heat up in a pre-warmed oven when you are ready to eat.

Tastes good with ketchup or chutney. Find the recipe for chutney here.

Enjoy!