Bengali Style Prawn Cutlet Recipe

Bengali Style Prawn Cutlet is a delicious and crispy snack made with prawn filling coated in breadcrumbs and shallow fried. It’s a popular dish in Bengali cuisine and perfect for special occasions.

Here’s how you can make Bengali Style Prawn Cutlet it:

Ingredients:

• Prawns (large): 10-12, deveined and cleaned
• Onion: 1 medium, finely chopped
• Green chilies: 2, finely chopped
• Ginger-garlic paste: 1 tbsp
• Potato: 1 medium, boiled and mashed
• Coriander leaves: A handful, chopped
• Breadcrumbs: 1 cup (for coating)
• Egg: 1 (beaten, for coating)
• Turmeric powder: 1/2 tsp
• Red chili powder: 1/2 tsp
• Garam masala: 1/2 tsp
• Cumin powder: 1/2 tsp
• Salt: To taste
• Mustard oil: For frying (authentic Bengali flavor)
• Lemon juice: 1 tsp

Instructions:

1. Prepare the Prawns:
   • Marinate the cleaned prawns with turmeric powder, red chili powder, salt, and lemon juice. Set aside for 15-20 minutes.
2. Cook the Prawns:
   • Heat a little mustard oil in a pan.
   • Add the marinated prawns and cook for 2-3 minutes on each side until they turn pink and are cooked through. Set aside to cool.
   • Once cooled, finely chop the prawns.
3. Prepare the Filling:
   • In the same pan, add a bit more mustard oil.
   • Sauté finely chopped onions, green chilies, and ginger-garlic paste until the onions turn golden brown.
   • Add cumin powder and garam masala. Stir and cook for a minute.
   • Add the boiled and mashed potato and mix well with the spices.
   • Add the chopped prawns and coriander leaves. Mix everything thoroughly and cook for a couple of minutes.
   • Remove from heat and let the mixture cool. Once cooled, divide the mixture into equal portions and shape them into cutlets (round or oval).
4. Coat the Cutlets:
   • Dip each cutlet into the beaten egg, ensuring it’s fully coated.
   • Roll the cutlet in breadcrumbs to coat it evenly.
5. Fry the Cutlets:
   • Heat mustard oil in a pan for shallow frying.
   • Fry the cutlets on medium heat until they are golden brown and crispy on both sides.
   • Drain the cutlets on paper towels to remove excess oil.
6. Serve:
   • Serve hot with kasundi (Bengali mustard sauce) or ketchup and a side of salad.