Hello lovely
foodies! Today I’m going to share a unique cutlet recipe. It is easy to cook
and too much delicious!
Prawn Cutlet
is a Bengali recipe, populated in Colonia Bengal (Kolkata). In this era (around
1871), the Bengali ‘babu’ went to small restaurants such as Allen's Kitchen
(started by a certain Scottish gentleman the locals referred to as Allen
Saheb). The eatery served — and still has on its menu — various kinds of
cutlets, including the famed ‘Prawn Cutlet’. It is a local legend that the cutlet
was introduced by Allen's, which still holds its original recipe.
Here I go…………
Prawn Cutlet
Ingredients:
- Prawns - 1/2 kg
- Potato - 2 large (boiled)
- Onion - 2 (chopped finely)
- Ginger Past – 1/3 teaspoon
- Garlic Past – 1 teaspoon
- Green Chillies - 3 to 4(Chopped)
- Coconut (chopped) - 1 tbsp. (roasted)
- Peanuts (roasted) – 1 tbsp.
- Turmeric powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Chilli powder - 1/2 tsp
- Garam Masala powder - 1/2 tsp
- Bread crumbs - 1/2 cup
- Egg - 1
- Oil – to fry
- Salt - as per taste
Process:
- Clean the Prawns & marinate with salt & turmeric.
- Smash the boiled potatoes and keep aside.
- Heat oil in a pan. Sauté the prawns for 1 min.
- Add Onion, ginger-garlic past, green chilies and saute well.
- Then add the turmeric, Coriander, chili powder, salt, coconut, peanuts and potato and mix well. If needed sprinkle some water (Optional).
- When they are cooked, add the garam mashala. Put off the gas and allow it to cool.
- Meanwhile, in a small bowl beat the egg and make a batter.
- Take a small part of the mix potato. Flatten a little bit and place a prawn in it. Then fold the sides and give it a shape of cutlet.
- Now roll the cutlet over the bread crumbs; then dip in the egg-batter and again roll it over the bread crumbs.
- In another pan, heat the oil in medium flame.
- Now put the prawn cutlets in the oil and fry till they become brown in colour. (Do not over fry it)
- Serve hot with salad and sauce.
