Fish kabiraji cutlet recipe: Kabiraji cutlet is a dish unique to Calcutta. It is served in cafe-style restaurants called 'cabins'. The cooked fish, chicken, or mutton cutlet is covered in a fluffy, crispy web of beaten egg batter to form a Kolkata kabiraji cutlet.
There can be two different styles of this crispy outer covering. The first, simpler style is to simply dip the cutlet in the egg batter before putting it in hot oil, followed by pouring the remaining egg batter onto the cutlet while turning it. This produces a style of kabiraji that you may see at Apanjan in Rashbehari.
The second style-the one we have used in this recipe-takes a little more practice, and produces a more flamboyant looking kabiraji cutlet. In this style, you have to dip your fingers in the batter and swing your wrists over a large pan to form thin strands of the egg batter that slowly form an airy, crunchy carpet as they hit the hot oil. The cooked cutlet is then placed on one end of this carpet and turned and rolled so that the web cocoons the cutlet and forms an impressive looking 'coverage'. This style of kabiraji is served at places like Mitra Cafe in Sobhabazar.
As you can see from the video, this can and will get messy-so the trick to getting the kabiraji right is to let go of your worries and focus on getting you the mesh perfect. If some of the egg batter falls on your stove-try not to think about it ;)
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