Heat a frying pan and put 250 gm of deshelled, deveined, and washed prawns. Add ½ tsp of turmeric powder. Mix, cover and cook to boil.

Now, remove the lid. Cook till the stalk evaporates. Keep aside to cool.

Chop them when cool. Keep aside.

Heat a kadai. Put finely chopped pieces of 2 medium-sized onions. Sauté till soft and translucent. Add finely chopped pieces of 1-inch ginger, finely chopped pieces of 10 to 12 cloves of garlic, 2 fresh and large green chilies, and 5 to 6 pieces of fresh curry leaves. Sauté for 2 minutes.

Add ½ tsp of turmeric powder, 1 tsp of black pepper powder, and 1 tsp of garam masala powder. Mix.

Add the minced prawn and salt to taste. Mix. Sauté on a medium flame for 2 minutes.

Then add 4 to 5 tbsp of finely chopped fresh coriander leaves. Follow it with 200 gm of boiled, peeled, and mashed potatoes.

Mix them nicely. Turn the flame off. Let it cool.

In a separate bowl, take 1 tbsp of corn flour. Add ½ tbsp of water. Mix.

Crack one egg in it. Mix.

Take 1 cup of bread crumbs.

Take a small portion of the stuffing in your hand. Give it your desired shape.

Make all the cutlets likewise. Keep them aside on a plate.

Dip one cutlet in the egg and corn flour batter.

Coat it with bread crumbs. Keep it on a plate.

Repeat the process for all cutlets. Keep them on a plate aside to set.

Heat cooking oil in a saucepan. Fry the prawn cutlets on a medium flame for 2 minutes.

Flip when one side is done. Fry for another 2 minutes.

Remove when brown. Fry all the cutlets in the same way.

Your tasty and spicy homemade prawn cutlets are now ready to serve. Lay them on a plate and serve them hot with a piece of fresh lemon, a few fresh coriander leaves, and a small bowl of tomato ketchup.