Cook the prawns in 1 cup of water and vinegar. Remove
from fire when it is dry. Remove the skin and mince the tomato. Grind
all the ingredients of the masala after removing the seeds from the dry
chillies. Flake the cooked prawns.
Fry the masala paste in 2 dsp of oil. Saute the onions
and curry leaves and then the prawns. Stir in the tomatoes and enough
salt and remove from fire when dry. When it is bit cool add the egg. Soaked
bread (squeezed out) and coriander leaves. Make lime sized balls and flatten
them into cutlets.
Fry them in hot oil till golden brown.