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
| Ingredients | Quantity |
|---|---|
| Prawns | 4 pieces |
| Onion (paste) | 1 medium-sized onion |
| Garlic (paste) | 1 tablespoon |
| Red Chili Powder | 1/2 tablespoon |
| Garam Masala Powder | 1 teaspoon |
| Egg | 1 whole |
| Salt | To taste |
| Whole Wheat Bread Crumbs | 1 cup |
| Gram Flour (besan) | 1 cup |
| Sunflower Oil | As required |
| Onion (thinly sliced) | 1 medium-sized onion |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 12 g |
| Carbohydrates | 20 g |
| Fat | 10 g |
| Fiber | 3 g |
| Cholesterol | 45 mg |
| Sodium | 210 mg |
Instructions
-
Marinating the Prawns
- 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.
-
-
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.
-
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.
-
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!
