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fish kabiraji cutlet

…poila baisakh special recipe…

…fish kabiraji cutlet or fish cutlets in lacy egg net…

Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net.

Years back I had these kabiraji cutlets somewhere near the college street crossing in Kolkata (do not remember the name of the eatery) but the taste still lingers in my memory.

Now a days most of the upmarket restaurants in Kolkata do not make these anymore but if you really want to have a  taste of it then better go somewhere in central or north Kolkata where many small eateries still holds the tradition, housed in a centenary old building where time stood still. Lots of treasures are hidden in those tiny and narrow by lanes of Kolkata.

Do I need to say it taste awesome !

Recipe: Fish kabiraji cutlet or fried fish in egg net

Summary: Fish kabiraji cutlet where fish is fried and wrapped in a lacy egg net


  • Bekti (bhetki) fillet: 10
  • Mustard powder (yellow): 1/2 tsp
  • Black pepper powder: 1/2 tsp
  • Red chili powder: 1 tsp
  • Coriander and mint leaves (chopped): 1 tsp
  • Eggs : 10
  • Cornflour: 2 tbsp
  • Breadcrumbs (optional): 2 tsp
  • Juice of one lemon
  • Salt to taste


  1. Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minute.
  2. Next mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each of the fillet evenly and refrigerate it for another 20 minute.
  3. Meanwhile beat the eggs and mix the cornflour, breadcrumbs with little salt and reserve it.
  4. Heat some oil in a pan and add one or two tablespoon of egg mixture.
  5. As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done.
  6. Serve hot with kasundi (Bengali mustard sauce) and regular salad.

Preparation time: 40 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Culinary tradition: Indian (Bengali Cuisine)

My rating 5 stars: ★★★★★ 1 review(s)

This is absolutely fantastic and one of the rare gems in Bengali cuisine, try it and am sure you will love it.


  • Reply
    April 20, 2011 at 8:47 pm

    I enjoyed reading it. I need to read more on this topic…I admiring effort and time you set in your weblog, as a result of it’s clearly one great spot where I can find lot of helpful info.


  • Reply
    July 30, 2011 at 11:21 am

    Hi! Wow! Thank you so much for sharing. I had no idea that one could find even kabiraji recipes on the web. Thanks to you we can. I had the good fortune to have the famous Malancha’r Kabiraji near Hathibagan in Calcutta. My mother said that this road side food shack used to be a part of a bigger restaurant of the same name which was running when my grandparents were young. The restaurant closed when my parents were in their teens but the workers still to this day vend underneath the old restaurant building from a tiny little shack with a canvas as a roof. One kabiraji costs around Rs17, 1/5th of a GBP. needless to say its one of the best things I have ever tasted. I even took a ballerina who was notoriously fussy with her food to this place and needless to say, she made the decision to have 3 of these kabirajis on the spot and fast for the next 2 days! Will definitely try and make it. Thanks again for sharing!

    • Reply
      July 30, 2011 at 1:02 pm

      Its my utmost pleasure Ash that you find it helpful, I personally a huge fan of such foods which are becoming extinct nowadays, but whenever I go to kolkata and if time permits, I do visit such shops and had my share of these delicacies. At home, I struggle a lot while preparing these, even after watching them closely. I still remeber the kabiraji I had a decade back in college street coffee house opp to presidency college.

      thanx once agian for your visit

  • Reply
    August 8, 2011 at 3:44 am

    I remember that this cutlet was served in Sanguvalley, a famous south Calcutta restaurent. We used to buy and eat in the cinema theatres while watching film. The overpoweing aroma used to cause extreme “irritation” to others.

  • Reply
    Rinku Roy
    June 8, 2012 at 4:04 pm

    darun receipe..ami kaviraji cutleter bhokto..ebare ranna tao sikhe fellam..amr would be husband eta khe khub khusi hobe..

  • Reply
    Biswajit Roy
    October 10, 2012 at 6:19 am

    thanks for the step by step preparation of kabiraji cutlet. very very tasty item.

  • Reply
    March 29, 2013 at 3:48 am

    ami ata amar marriage anniverseryte kore khawabo.

  • Reply
    Anjan Islam
    September 16, 2017 at 2:35 pm

    its great that u explained the word ‘KOBIRAJI’.. its been tym i was trying to find that out.. really like your blog

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