Prawn Cutlet

Instructions

1. 1

   Prepare the Cutlet Filling

   • Heat 1 tbsp of vegetable oil in a pan over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the minced prawns, turmeric powder, and red chili powder. Cook for 3-4 minutes, stirring continuously, until the prawns turn pink and are cooked through. Do not overcook.
   • Transfer the cooked prawn mixture to a large bowl. Add the mashed potatoes, garam masala, chopped coriander leaves, and salt.
   • Mix everything thoroughly to form a uniform mixture. Allow it to cool completely to room temperature. This step is crucial to prevent the cutlets from breaking.
2. 2

   Shape and Coat the Cutlets

   • Once the mixture is cool, divide it into 8 equal portions.
   • Lightly grease your palms and shape each portion into an oval or round patty (cutlet), about 1/2-inch thick.
   • In a shallow bowl, whisk together the all-purpose flour and 1/2 cup of water to create a thin, lump-free slurry.
   • Spread the breadcrumbs evenly on a separate plate or tray.
   • Carefully dip one cutlet at a time into the flour slurry, ensuring it is fully coated on all sides.
   • Immediately transfer the slurry-coated cutlet to the breadcrumbs. Gently press and roll until it's evenly coated. Shake off any excess.
   • Place the coated cutlets on a plate. You can refrigerate them for 15-20 minutes to help them set, which makes frying easier.
3. 3

   Shallow Fry the Cutlets

   • Heat the remaining vegetable oil in a wide, heavy-bottomed pan over medium heat. The oil should be about 1/2-inch deep.
   • To check if the oil is ready, drop a small piece of breadcrumb into it; if it sizzles and rises to the top, the oil is hot enough.
   • Gently slide 3-4 cutlets into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, carefully remove the fried cutlets and place them on a plate lined with paper towels to absorb any excess oil.
4. 4

   Serve

   • Serve the Prawn Cutlets hot with a side of Bengali kasundi (mustard sauce), tomato ketchup, or a fresh mint chutney.
   • Garnish with onion rings and a wedge of lemon, if desired.