Chingri / Prawn Cutlet

Indian food has been very much influenced by Western food over several years. One such classic example is Schnitzel which in India we say ‘cutlet’. Taste is completely different of course from the former to the latter but Indians do quite well the Cutlet. Special mention I would like to make on my city Calcutta doing excellent Cutlet whether minced meat, chicken or prawn. I, in particular like prawn Cutlet a lot. Having said this I made Chingri / Prawn Cutlet on Sunday for my evening snack and enjoyed so much. I was very happy to be able to buy Jumbo Prawns and had already decided to make. I made two

Course – Snack

Cuisine – Indian

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves -1 person

Preparation time -15 mins, Cooking time-45 mins


2 Jumbo Prawns washed, deveined with tail intact

1 Tbsp ginger paste

1 Tbsp onion paste

2-3 Tbsp yoghurt

1 tsp red chilli powder

1 egg

1/2 cup breadcrumbs

Salt as per taste

6-7 Tbsp oil to fry


Pat the prawns to make it flat. Smear the prawns with all the ingredients like onion paste, ginger paste, red chilli powder, yogurt and salt and refrigerate for 30 mins. In a bowl beat the egg. In another bowl add the breadcrumbs. Dip the prawn cutlet first to the breadcrumb, then beaten egg and then again breadcrumbs. Set aside. In a wok heat oil and fry the prawn cutlet till golden in colour. Enjoy with your favourite beverage like I did with coffee

Chingri / Prawn Cutlet

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