Dangar / Seafood(clams/oysters/shrimp) Cutlets

Last few weeks have been very hectic as we were busy packing and moving from west coast to east coast of Canada to a new city. Just settling down in our new home here in Toronto.

Today I am posting a recipe for seafood cutlets called as Dangar in konkani.
Dangar is nothing but a simple seafood cutlet mainly using shell fish like clams(tisryo/khube) or oysters(kaalva) or shrimp.

I make these oyster dangar quite often specially when I have guests over for dinner.
I get huuuuuuuuuge oysters(palm size) here in Canada or I just chop them into small pieces and then use them.

Ingredients
1 cup chopped oysters,
1/2 onion chopped fine,
1 medium sized tomato , chopped fine,
1-2 green chillies, chopped fine,
6-7 tbsp chickpea flour/besan
4 tbsp rava,
2 tbsp chopped coriander leaves,
2 tbsp grated coconut,
salt to taste,
1/2 tsp turmeric powder/haldi powder,
1/2 tsp garam masala.
oil for shallow frying.


Method.

• Mix all the ingredients except the oil.


• Heat a skillet on medium high heat and drizzle a tea spoon of oil, not too much.


• Pour 2 tbsp of batter and spread slightly to make a small pancake like round shape.


• Fill the skillet with these cutlets (according to how many you can fit on the pan).


• Drizzle a couple of teas spoons of oil around the cutlets.


• After 4 minutes use a spatula to flip the cutlet on the other side.


• Cook for 2 minutes, then take off heat.


• Dangar ready to be dunked in ketchup or to accompany a typical Goan meal of rice, dal/fish curry.

Note.

Adjust the besan and rava to get the desired consistency. Omit rava for a gluten free version.

Add more green chillies for a fiery version.

Once the ingredients are mixed together, prepare and fry the cutlets immediately or else the whole mixture turns into a pulp as the tomatoes and onions release water.