Ah, cutlet and Tenida, the fictional character from Pataldanga , are so synonimous that even today I connect them without even thinking a bit. During our middleclass childhood days, cutlet was not a easy thing to get. There are ‘n’ number of conditions if you have to have a cutlet, specially when it is a Prawn Cutlet or Chingri r cutlet, conditions become more stringent.
Let me come back from Nostalgia and concentrate on the recipe now. This recipe asks for a bit of preparation, which I did the day before and then I served this as Maha Saptami 2021 Special . Durga puja celebration is in full swing friends !!
Ingredients for Prawn Cutlet or Chingri r cutlet
- Golda Chingri – 6
- Onion – 1
- Ginger Garlic paste – 1 tbsp
- Green chili paste – as per taste
- Salt, Turmeric, black pepper
- Coriander powder – 1 tsp
- Garam Masala powder – 1 fat pinch
- Lemon juice – 2 tbsp
- Breadcrumb – as required
- Eggs – 2
- White oil for frying
How to make Prawn Cutlet or Chingri r cutlet
Wash and clean the prawn. My fish monger has done this for me and also inserted a stick in the prawn to handle it properly. I have soaked the prawns in a salt and lemon juice mixture for 15 minutes. This will help you reduce the smell.
I have to flatten the flesh first. To do this, first wash the lemon juice etc. I have removed the heads and the shell from the prawns. Keep the tail intact. Please donot discard the heads, it will give you a nice ‘Chingri machher matha bata’ later.
After removal, cut the prawn body lenghtwise with a sharp knife midway and with the back of the knife, flatten the flesh as much as possible. This is how it will look like.
Make a paste of onion, ginger, garlic and green chili. To this add the turmeric, salt, black pepper, coriander powder, garam masala powder and marinate the prawns into this.
Keep the marinated prawn in the fridge for atleast 4 hours, preferably overnight. To make the cutlet, whisk the eggs with slat and pepper. Take breadcrumb in a plate and mix some salt and pepper there too.
Remove one prawn from the marination, press the flesh a bit to make it more flattened, deep it in eggs mixture and then roll it onto the breadcrumbs. You may need to repeat it twice to coat it evenly. Keep the tails uncovered to make it visually appealing. Do it for all and then again keep it in the fridge for minimum 4 hours.
Heat a frying pan and add 2 tbsp of white oil. I prefer to shallow fry it, but you can deep fry the same as well. Place the prawn cutlet in batches and fry over low to medium heat after turning it couple of times. Make sure the outer layer is not burnt and at the same time the prawn has been cooked through.
Serve Prawn Cutlet or Chingri r cutlet hot with kasundi.
Other cutlet recipes are:
And don’t forget the Egg Cutlet !!