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Fish Kabiraji Cutlet

Writer: Shalimars
Shalimars
Sep 11
2 min read

When it comes to Kolkata’s old cabin culture, Kabiraji Cutlet is a name that instantly comes to mind. Tender, spiced fish is wrapped in a delicate, lacy coating of crisp fried egg, creating a delightful contrast between the crunchy exterior and juicy, flavourful centre. Served with tangy kasundi and a fresh salad, it makes the perfect companion for a leisurely evening adda.

Although there are several theories surrounding the name and origins of Kabiraji Cutlet, the dish is deeply associated with Kolkata’s cabin culture during the British era. It is believed to have evolved from the European concept of the cutlet, thoughtfully adapted with Bengali flavours and cooking techniques to create this uniquely Kolkata favourite.



Ingredients

  • 4 bhetki fillets

  • 1 cup chopped onions

  • 1 tbsp ginger-garlic paste

  • 2 green chillies, finely chopped

  • 1 tsp Shalimar's Chef Spices Red Chilli Powder

  • ½ tsp Shalimar's Chef Spices Garam Masala Powder

  • ½ tsp Shalimar's Chef Spices Black Pepper Powder

  • 2 tbsp fresh coriander, finely chopped

  • 1 tbsp lemon juice

  • 5 eggs

  • 1 cup breadcrumbs

  • 2 tbsp all-purpose flour (maida)

  • Salt, to taste

  • Shalimar's Sunflower Oil, for frying


Method

  1. Marinate the bhetki fillets with lemon juice, red chilli powder, black pepper powder, and salt. Set aside.

  2. Heat a little oil in a pan and sauté the chopped onions, ginger-garlic paste, and green chillies. Add the marinated fish and cook until done.

  3. Allow the cooked fish to cool, then flake it finely. Mix with garam masala powder, chopped coriander, and breadcrumbs.

  4. Shape the mixture into evenly sized cutlets.

  5. Coat each cutlet in maida, dip it into beaten egg, and coat thoroughly with breadcrumbs.

  6. Heat Shalimar's Sunflower Oil and fry the cutlets until golden brown and crisp. Set aside.

  7. Beat the remaining eggs well. Heat a little oil in a pan and pour the beaten egg in thin streams, spreading it out to form a delicate egg net.

  8. Place a fried cutlet in the centre of the egg net. Carefully fold the egg strands around the cutlet, enclosing it from all sides.

  9. Lightly fry once more until the egg coating is crisp and golden.

  10. Serve hot with kasundi and a fresh salad.

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