Name: Prawn Croquettes With Mango Mustard Relish recipe by Manami Sadhukhan at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: 500 gram midium sized prawns; 2 medium sized green mango; 2 tablespoon mustard relish; 2 teaspoon garlic paste; 1 medium sized chopped onion; 1/2 tsp red chilly powder; 4 tablespoon smashed potato; 1/2 teaspoon Turmeric powder; 2 teaspoon sugar; 1 cup Mustard Oil; 2 cup bread crumb; 3 tablespoon gram flour; 3/4 cup water; Salt to taste

Ingredients Serving: 3

500 gram midium sized prawns
2 medium sized green mango
2 tablespoon mustard relish
2 teaspoon garlic paste
1 medium sized chopped onion
1/2 tsp red chilly powder
4 tablespoon smashed potato
1/2 teaspoon Turmeric powder
2 teaspoon sugar
1 cup Mustard Oil
2 cup bread crumb
3 tablespoon gram flour
3/4 cup water
Salt to taste

Instructions

1.Wash ,peel and devein the prawns while keeping the tails intact. Marinate with salt and turmeric powder for 10 minutes. Keep them aside.
2. Peel the skin and roughly chopped the green mangoes into small pieces. Make a fine paste.
3. Meanwhile cut some of the marinated prawn flesh roughly into pieces.Keep aside.
4. Now heat mustard oil in a kadai, add chopped onion into it and fry till golden.
5. Then add garlic paste, turmeric powder,red chili powder and salt into it and stir well.
6. Then add green mango paste and sugar into it and mix well. Add mustard relish.
7. Mix and cook it on medium heat for 2-3 minutes or till the masala starts leaving oil.
8. Now add prawn pieces. Mix well and cook on low flame for 5-6 Keep stirring in between.
9. Add mashed potato and mix well.
10. Remove the mixture from heat and let it be cooled.
11. Now cover rest of the marinated prawns with this delicious mango mustard relish filling one by one. Make cylinder shaped croquettes like this.
12. In a bowl mix gram flour,water and salt.Dip each croquettes in this batter and then roll into breadcrumbs.
13. Heat oil in a kadai and fry the croquettes on medium flame until golden brown.
14. Take them out in a plate when done. Serve hot.

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