Bengali Style Chingri Macher Cutlet Recipe (Prawn Cutlet)

Step 1: To begin making the Bengali Style Chingri Macher Cutlet recipe, firstly we will do the marination

Step 2: Cover prawns with a aluminium foil and flatten fillets before marinating with a meat pounder or flat ladle

Step 3: In a mixing bowl add egg, garlic paste, onion paste, red chili powder, garam masala powder and salt then whisk to make a smooth thin paste

Step 4: Dip fillets to coat the paste, cover and refrigerate for 2 hours

Step 5: The next step is to make the cutlets

Step 6: In a flat tray/plate, add besan, bread crumbs and mix well

Step 7: Shake the marination from fillet and coat it with bread crumb and besan mix, with hands press the bread crumb mix in fillets while shaping it like cutlets

Step 8: Assemble them in a flat tray, cover and refrigerate for at least 1 hour to set

Step 9: After an hour, take out raw cutlets out from freezer, 30 minutes before the time of frying

Step 10: Heat oil in a deep frying pan, when the oil is hot simmer the flame

Step 11: Gently place 1 or 2 to cutlets at a time and fry for 10 minutes

Step 12: The outer colour of the cutlets will be light brown

Step 13: Drain in a paper towel for removing excess oil

Step 14: Serve Bengali Style Chingri Macher Cutlet along with Mustard Sauce and onion slices