To begin making the Bengali Style Chingri Macher Cutlet recipe, firstly we will do the marination. Cover prawns with a aluminium foil and flatten fillets before marinating with a meat pounder or flat ladle. 

In a mixing bowl add egg, garlic paste, onion paste, red chili powder, garam masala powder and salt then whisk to make a smooth thin paste. Dip fillets to coat the paste, cover and refrigerate for 2 hours.

The next step is to make the cutlets. In a flat tray/plate, add besan, bread crumbs and mix well.

Shake the marination from fillet and coat it with bread crumb and besan mix, with hands press the bread crumb mix in fillets while shaping it like cutlets.

Assemble them in a flat tray, cover and refrigerate for at least 1 hour to set.

After an hour, take out raw cutlets out from freezer, 30 minutes before the time of frying.

Heat oil in a deep frying pan, when the oil is hot simmer the flame. Gently place 1 or 2 to cutlets at a time and fry for 10 minutes. The outer colour of the cutlets will be light brown. Drain in a paper towel for removing excess oil.

Serve Bengali Style Chingri Macher Cutlet along with Mustard Sauce and onion slices.