Sunday, 31 July 2016

Recipe of the day: Prawn Cutlet

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


  1. Prawns -                        1/2 kg
  2. Potato -                         2 large (boiled)
  3. Onion -                          2 (chopped finely)
  4. Ginger Past –                 1/3  teaspoon
  5. Garlic Past –                  1 teaspoon
  6. Green Chillies -             3 to 4(Chopped)
  7. Coconut (chopped) -      1 tbsp. (roasted) 
  8. Peanuts (roasted) –       1 tbsp.
  9. Turmeric powder -        1/2 tsp
  10. Coriander powder -       1/2 tsp
  11. Chilli powder -              1/2 tsp
  12. Garam Masala powder - 1/2 tsp
  13. Bread crumbs -              1/2 cup
  14. Egg -                              1
  15. Oil –                               to fry
  16. Salt -                             as per taste


  • 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. 

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