History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Shell, de-vein and wash the prawns thoroughly. Boil with a little salt, drain and chop them. Soak the bread in cold water for five minutes, squeeze out the water and blend in food processor until smooth.
Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely chop garlic. Wash, remove the stem and finely chop the green chillies. Clean, wash and chop the coriander leaves.
Heat oil over medium heat, fry the chopped onions, chopped green chillies, chopped garlic and grated ginger for about 6-8 minutes.
Add coriander powder, turmeric powder and garam masala powder, stir fry for 1 minute. Add salt, pepper powder and chopped coriander cook for 30 seconds. Add the chopped prawns, bread mixture and lemon juice.
Remove from heat, mix thoroughly. Chill for atleast two hours. Divide the mixture into 12 equal portions and shape into cutlets.
Dust them with flour, then dip in beaten egg and roll in bread crumbs. Ensure that the cutlets are coated properly.
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