Indian Prawn Patties Recipe

By
Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

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Updated Apr. 06, 2021
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Prasanna Sankhe

This is one of those dishes you will eat without knowing when to stop. Kolmi na Kevaab , or prawn kebabs, are a distinctly Parsi dish. This small community of people follow the ancient Zorastrian religion and have made many contributions to the city of Bombay. Parsi cuisine has evolved into a unique amalgamation of flavors over the years, largely non-vegetarian in its range with plenty of interesting dishes involving eggs.

Kolmi Na Kevaab is an easy-to-cook Parsi favorite that will inspire many requests for seconds. It's mildly spicy, soft on the inside, and slightly crisp on the outside. It does have the typical Indian flavors of cumin and chilli, but the addition of Worcestershire sauce gives it a unique twist. Have it as a starter or as a side to brown rice pilaf, dhansak masala daal (recipes for that coming soon) and end with a quick snooze if it's your Sunday lunch menu.

Recipe Facts

Active: 10 mins
Total: 25 mins
Serves: 2 servings

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Ingredients

  • 1/2 pound medium shrimp, shelled and deveined

  • 1/2 teaspoon turmeric powder

  • 2 teaspoons ground black pepper

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon red chile powder

  • 1 tablespoon chopped fresh cilantro leaves

  • 1 small green chile (such as a Thai bird chile), chopped fine

  • 1 medium potato, boiled and mashed

  • 1 slice bread, dipped in water and squeezed dry

  • 1 teaspoon kosher salt

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon white vinegar

  • 1 large egg, beaten

  • 2 tablespoons vegetable oil

Directions

  1. Place shrimp in a food processor and pulse until finely chopped, about 10 short pulses. Alternatively, chop finely by hand. Transfer to a large bowl. Add turmeric, black pepper, cumin, coriander, red chili, cilantro, green chili, potato, bread, salt, Worcestershire sauce, vinegar, and egg. Mix with hands until well mixed. Transfer to refrigerator and allow the mixture to rest for about ten minutes.

  2. Heat oil in a large heavy-bottomed non-stick skillet over high heat until shimmering. Lower heat to medium-low. With a tablespoon scoop out prawn mixture into hands and shape into rounds (wet your hands with some water so the mix doesn't stick). Lower gently into the hot oil, standing a little away from the pan. Fry until golden brown on both sides, about 5 minutes total, flipping occasionally. Transfer to a paper towel-lined plate to drain. Repeat until all patties are cooked. Serve immediately with coriander chutney, kachumbar (salad), or with spicy tomato sauce as a starter or with a main meal as a side.

Special Equipment

Food processor (optional)

Nutrition Facts (per serving)
298 Calories
17g Fat
30g Carbs
7g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 298
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 10%
Cholesterol 98mg 33%
Sodium 869mg 38%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 7g
Vitamin C 15mg 74%
Calcium 85mg 7%
Iron 3mg 19%
Potassium 557mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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