Hello guys!
How are you? I know I always start with the same question. Actually I wanted to get connected with you via this blog. You can answer me through the comment section. Few days ago, in the Facebook I asked what recipes you want to see in my blog. I got an overwhelming response and received a list of items. So I will be sharing the recipes of those requested items and also there will be recipes of items, which I wanted you to try. Today I will share the recipe of most requested item, that is Fish Kabiraji. The word Kabiraji seems Bengali. But actually it originated from the English word “coverage” . The history of this dish goes back to the British era in Bengal when this cutlet got its name transferred from coverage to Kabiraji. Kabiraji is a (fish/chicken/mutton) cutlet covered in fried egg net and quite popular in bengal cafes. The taste of Kabiraji started to fade from my mind. But after many experiments this recipe strongly rekindled my taste of the previous Kabiraji, which I had enjoyed few decades back. I am sure after trying this recipe you will also get the pleasure of this savory.
Now, let begin.
Recipe yields 8 servings
Ingredients for fish cutlet
Methods
1. In a blender jar add ginger, garlic, onion, cilantro, mint leaves, chilies and little water. Blend it till it forms a green paste. (Note: Try to add little water as possible)
2. Take the clean fish pieces in a bowl. Add salt and lemon/lime juice and coat all the surfaces of the fish. Then add the green paste and mix it well so that every piece of fish is coated in the green paste.
Now marinate the fish for around 1 hour minimum.
3. Take chickpea flour in a plate and spread it evenly.
4. In another plate spread the bread crumbs in one even layer.
5. Take a marinated fish piece and lightly dust in the chickpea flour on both the surfaces. And then coat it with the bread crumbs. Try to shape the fish piece into small cutlet shape with the bread crumbs.
(Note: Don’t wipe off the marination from the fish pieces. Don’t worry, the fish should be like cutlet shape as they will be covered again in the egg net)
6. Repeat step 5 for all the pieces of fish.
7. Once they are all coated with bread crumbs, heat some oil in shallow large pot. The oil level should be enough for deep frying.
8. When the oil is hot, fry the cutlets on both sides for 3 minutes each.
9. Take out the fried cutlets on a plate with dome paper towels to drain the excess oil
Ingredients for the egg net
1. 5 large eggs
2. 1 tbsp + 1/2 tsp of cornflour
3. 1/8 tsp of rock salt
4. 1/8 tsp of Bengali garam masala powder
Methods
1. Crack the eggs in a bowl. Beat it well. Now add the cornflour and mix it well so that there us no lumps. ( Note: use clean hands to mix)
2. Heat the oil in the same pan where you fried the fish.
3. When the oil is hot, sprinkle the egg mixture on the oil across the diameter of the pan. It will create a bed of egg net. The heat should be medium now.
(Note: Take large shallow pan whose diameter is large, so that you can make a large rectangular egg net. The larger the egg net, it will be covered well and tastes better.)
4. Take fried fish cutlet and dip it in the egg mixture. Place that near the front end of the bed of egg net.
5. Now try to cover the fish cutlet by flipping the cutlet side. And again give another flip. It will be covered completely.
6. Turn the heat from medium to medium high. Fry the fish covered package for 2 mins and flip it and again fry the other side 3 to 4 minutes.
7. Repeat the steps 2 to 6 for all the cutlets.
8. Take those out in a paper towel lined plate. And sprinkle a pinch of rock salt and a pinch of garam masala on the surface.
Serve these Fish Kabiraji with some cucumber slices, onion slices, some pieces of lemons and definitely a good amount of Kasundi. Sprinkle the lemon juice on the cucumber and onion slices and dip the Kabiraji on the Kasundi. Do I have to mention the next step. Yeah, grab a bite and you will definitely imagine yourself to be a regular customer of Basanta cabin. I have done many trials of the Kabiraji recipe. But this one wins our heart as it reflects our past experience with Kabiraji. Please try it and let me know your thoughts about this recipe. I am sure you can also recreate it and walk down your memory lanes, especially if you are living outside of West Bengal.
Thanks,
Moumita
How are you? I know I always start with the same question. Actually I wanted to get connected with you via this blog. You can answer me through the comment section. Few days ago, in the Facebook I asked what recipes you want to see in my blog. I got an overwhelming response and received a list of items. So I will be sharing the recipes of those requested items and also there will be recipes of items, which I wanted you to try. Today I will share the recipe of most requested item, that is Fish Kabiraji. The word Kabiraji seems Bengali. But actually it originated from the English word “coverage” . The history of this dish goes back to the British era in Bengal when this cutlet got its name transferred from coverage to Kabiraji. Kabiraji is a (fish/chicken/mutton) cutlet covered in fried egg net and quite popular in bengal cafes. The taste of Kabiraji started to fade from my mind. But after many experiments this recipe strongly rekindled my taste of the previous Kabiraji, which I had enjoyed few decades back. I am sure after trying this recipe you will also get the pleasure of this savory.
Now, let begin.
 |
| Fish Kabiraji |
Recipe yields 8 servings
Ingredients for fish cutlet
- 2 large tilapia fillet cut in to 4 pieces each ( Note: Bhetki fillets or Bass fillets also work)
- 1 inch ginger
- 5 cloves of garlic
- 1/3 cup cilantro leaves
- 1/4 cup mint leaves
- 1/2 medium onion chopped into medium pieces
- 2 green chilies
- 1 tbsp lemon/ lime juice
- 1 tsp Bengali garam masala powder
- Salt according to taste
- Sugar according to taste
- 1.5 cups bread crumbs
- 1/2 cup chickpea flour (besan)
- Oil for frying
 |
| Ingredients for the marination of fish |
Methods
1. In a blender jar add ginger, garlic, onion, cilantro, mint leaves, chilies and little water. Blend it till it forms a green paste. (Note: Try to add little water as possible)
2. Take the clean fish pieces in a bowl. Add salt and lemon/lime juice and coat all the surfaces of the fish. Then add the green paste and mix it well so that every piece of fish is coated in the green paste.
Now marinate the fish for around 1 hour minimum.
3. Take chickpea flour in a plate and spread it evenly.
4. In another plate spread the bread crumbs in one even layer.
5. Take a marinated fish piece and lightly dust in the chickpea flour on both the surfaces. And then coat it with the bread crumbs. Try to shape the fish piece into small cutlet shape with the bread crumbs.
(Note: Don’t wipe off the marination from the fish pieces. Don’t worry, the fish should be like cutlet shape as they will be covered again in the egg net)
6. Repeat step 5 for all the pieces of fish.
7. Once they are all coated with bread crumbs, heat some oil in shallow large pot. The oil level should be enough for deep frying.
8. When the oil is hot, fry the cutlets on both sides for 3 minutes each.
9. Take out the fried cutlets on a plate with dome paper towels to drain the excess oil
Ingredients for the egg net
1. 5 large eggs
2. 1 tbsp + 1/2 tsp of cornflour
3. 1/8 tsp of rock salt
4. 1/8 tsp of Bengali garam masala powder
Methods
1. Crack the eggs in a bowl. Beat it well. Now add the cornflour and mix it well so that there us no lumps. ( Note: use clean hands to mix)
2. Heat the oil in the same pan where you fried the fish.
3. When the oil is hot, sprinkle the egg mixture on the oil across the diameter of the pan. It will create a bed of egg net. The heat should be medium now.
(Note: Take large shallow pan whose diameter is large, so that you can make a large rectangular egg net. The larger the egg net, it will be covered well and tastes better.)
4. Take fried fish cutlet and dip it in the egg mixture. Place that near the front end of the bed of egg net.
5. Now try to cover the fish cutlet by flipping the cutlet side. And again give another flip. It will be covered completely.
6. Turn the heat from medium to medium high. Fry the fish covered package for 2 mins and flip it and again fry the other side 3 to 4 minutes.
7. Repeat the steps 2 to 6 for all the cutlets.
8. Take those out in a paper towel lined plate. And sprinkle a pinch of rock salt and a pinch of garam masala on the surface.
 |
| Frying the fish cutlet |
 |
| Making the egg net |
 |
| Placing the cutlet on the bed of net |
 |
| Covering it by first flip |
 |
| Another flip |
 |
| Finally frying both the sides |
 |
| Fish Kabirajiis served |
Serve these Fish Kabiraji with some cucumber slices, onion slices, some pieces of lemons and definitely a good amount of Kasundi. Sprinkle the lemon juice on the cucumber and onion slices and dip the Kabiraji on the Kasundi. Do I have to mention the next step. Yeah, grab a bite and you will definitely imagine yourself to be a regular customer of Basanta cabin. I have done many trials of the Kabiraji recipe. But this one wins our heart as it reflects our past experience with Kabiraji. Please try it and let me know your thoughts about this recipe. I am sure you can also recreate it and walk down your memory lanes, especially if you are living outside of West Bengal.
Thanks,
Moumita
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