Chingri macher cutlet(Bengali style Prawn Cutlet)

Chingri macher cutlet ( prawn ) is a Bengali delicacy. How much we are fond of pizza, burger or what else authentic Bengali fast food can beat them all.

Bengali's have an array of fast food dishes which only available at street food corner of Kolkata. In the time of Durga Puja beside Puja Mandap's variety of food trucks and food stall can be visible. Chingri Macher(prawn / Lobster) Cutlet is one of fast food dish which can be considered as Bengali fast food delicacy.

For making Chingri Cutlet we need peeled and divined headless prawn. Then prawn fillet needs to be marinated in egg, onion and garlic paste with spices then it coated in breadcrumbs and fry in low flame. Serve hot Chingri Macher cutlet with mustard sauce(Bengali kasundi)or tomato ketchup and a fresh slice of onion.

Course- Snacks
Dish- Bengali
Author- Usashi Mandal

Cooking time - 10 minutes

Preparation time - 30 minutes

Serves- 4

Ingredients:-

For marination-

4 prawn fillet

1 medium onion paste

1 tbsp garlic paste

1/2 tbsp red chili powder

1 tsp garam masala powder

1 egg beaten

Salt for seasoning

For making cutlet -

1 cup bread crumbs

1 cup besan(gram flour)

For frying cutlets

Vegetable oil

For garnishing/sides

Onion slices

Mustard sauce(kasundi)/ Tomato ketchup

Method:-

For marination

1. For making cutlets first we start with marinating prawn fillets. Cover fillets with an aluminum foil and flattens fillets before marinating with a meat pounder or flat ladle. 

2. In a mixing bowl add egg, garlic paste, onion paste, chili powder,garam masala powder, and salt then whisk to make a smooth thin paste.

3. Dip fillets to coat the paste, cover and refrigerate for 2 hours.

For making cutlets

1. In a flat tray/ plate add besan and bread crumbs and mix.

2. Shake the marination from the fillet and coat bread crumb and besan mix. with hands press the bread crumb mix in fillets while shaping it like cutlets.

3. Assemble them in a flat tray, cover and refrigerate for at least 1 hour to set.

For Frying

1. Take out raw cutlets out from the freezer, 30 minutes before the time of frying.

2. Heat oil in a deep frying pan. Heat the oil and simmer the flame. Gently place 1 or 2 to cutlets at a time and fry for 10 minutes, the outer color of the cutlets will be light brown. 

3. Drain in a paper towel for removing excess oil.

4. Serve hot with mustard sauce( Bengali kasundi)/tomato ketchup and fresh onion slices.

Happy Cooking:)