De-vein, de-shell and marinate the prawns by applying ingredients mentioned in marination section. Keep it aside for 20 minutes.

Dry roast the following spices – coriander seeds, cloves, peppercorns, dry red chillies and keep it aside till it cools down.

Take a mixer or grinder jar and add roasted spices, grated coconut, tamarind and ¼ cup water. Grind into a thick paste. Add water little at a time and grind. Ensure that the paste is not too watery.

Take a mixing bowl and mix the ground paste, finely chopped onion, minced garlic and chopped marinated prawns.

Add little salt and mix well. Remember that salt was also applied to prawns while marination. So add very less. Mix well.

If the mixture becomes watery add gram flour and make lemon sized balls.

Pour rava/semolina into a plate. Flatten the balls into rava and coat it well with rava on all sides.

One by one keep all the rava coated cutlets ready.

Heat a tava/frying pan and spread oil. When oil gets heated, shallow fry the cutlets on both sides.

Serve with sauce of your choice.