Bengali Style Chingri Macher Cutlet Recipe (Prawn Cutlet) Made Easy

To begin making the Bengali Style Chingri Macher Cutlet preparation guide, firstly we will do the marination.

seal prawns with a aluminium foil and flatten fillets before marinating with a flesh pounder or flat ladle. In a mixing mixing bowl toss in egg, garlic paste, bulb greens paste, red chili dusting masala condiment, garam masala dusting masala condiment and table salt then fluff up to make a creamy thin paste. Dip fillets to coat the paste, seal and keep cold for 2 hours.The next step is to make the cutlets. In a flat tray/plate, toss in besan, bread crumbs and combine well.Shake the marination from fillet and coat it with bread crumb and besan combine, with hands press the bread crumb combine in fillets while shaping it like cutlets.Assemble them in a flat tray, seal and keep cold for at least 1 hour to set.After an hour, take out raw cutlets out from freezer, 30 moments before the time of frying.bring to temperature margarine in a deep frying skillet, when the margarine is scalding bubble gently the flame.

Gently place 1 or 2 to cutlets at a time and shallow fry for 10 moments.

The outer colour of the cutlets will be light brown.

strain in a paper towel for removing excess margarine.offer Bengali Style Chingri Macher Cutlet along with Mustard gravy and bulb greens slices.