Crispy Bengali Prawn Cutlets (Chingri Macher Delight)

Recipe Name: Bengali Style Chingri Macher Cutlet (Prawn Cutlet)
Cuisine: Bengali Recipes
Course: Snack
Diet: Non-Vegetarian
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Nutritional Information (per serving)

Instructions

1. Marinating the Prawns

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   • Begin by flattening the prawns using a meat pounder or the flat side of a ladle. This step helps ensure the prawns cook evenly and attain the desired texture.
   • In a mixing bowl, whisk together the egg, garlic paste, onion paste, red chili powder, garam masala powder, and a pinch of salt until you achieve a smooth, thin consistency. This will be the marinade.
   • Dip each prawn fillet into this marinade, ensuring it’s well coated. Cover the bowl with a lid or plastic wrap and refrigerate for 2 hours, allowing the flavors to deeply infuse.

2. Preparing the Bread Crumb Mixture

   • After marinating, set up your breading station. In a flat tray, combine the gram flour (besan) and whole wheat bread crumbs, mixing them well to achieve a uniform coating mixture.
   • Remove the marinated prawns from the refrigerator. Gently shake off any excess marinade, then press each prawn into the bread crumb mixture. Using your hands, shape each coated prawn into a small, cutlet-like shape, firmly pressing down so that the crumbs adhere evenly.
   • Arrange the prepared cutlets in a flat tray, cover them, and refrigerate again for at least 1 hour. This helps the coating set, making it easier to fry without losing the crumb layer.

3. Frying the Cutlets

   • About 30 minutes before frying, remove the tray from the refrigerator, letting the cutlets come closer to room temperature for even frying.
   • Heat a deep frying pan over medium heat, then add enough sunflower oil to allow the cutlets to submerge partially while frying.
   • Once the oil is hot, lower the heat to a gentle simmer. Gently slide 1 or 2 cutlets into the oil, ensuring you don’t overcrowd the pan.
   • Fry each cutlet for about 10 minutes or until the outer layer turns a light golden brown. Using a slotted spoon, carefully remove the cutlets and drain them on a paper towel to absorb any excess oil.

4. Serving

   • Serve the Bengali Style Chingri Macher Cutlets hot alongside thinly sliced onions and a tangy mustard sauce or kasundi for an authentic Bengali flavor experience. Enjoy this traditional snack with a touch of Bengali flair in each bite!

This classic Bengali dish combines the richness of prawns with a delicately spiced marinade, enveloped in a crispy, flavorful coating. Perfect as a snack or appetizer, these cutlets bring a slice of Bengal to your table, best enjoyed with family and friends!