Lagan Ki Machli Recipe - Delicious Pomfret Curry
Lagan Ki Machli Recipe is a Pomfret Curry. The silver skinned pomfret is marinated in spices and simmered in a rich onion- tomato base. This finger licking curry will leave you asking for more. Serve it along with ghee rice or naan at your next dinner party.
Lagan Ki Machli Recipe is a lovely fish curry made with a fresh pomfret fish.
The base of the curry is a creamy onion-tomato base, made a tad bit sour with the addition of yogurt, while the pomfret is marinated in earthy spices along with some sharp ginger garlic paste.
The pomfret is pan fried and then simmered in the delicious gravy. Lagan ki Machli can be served over the weekends to your family or even at the next potluck you go to.
Serve Lagan Ki Machli along with Cheese Garlic Naan Recipe or Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, Pickled Onions for a complete meal.
Try our other Fish Recipes:
30 M
25 M
55 M
4 Servings
Ingredients
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For the marinate the Pomfret
- 2 Pomfret fish
- 1 tablespoon Ginger , paste
- 1 tablespoon Garlic , paste
- Salt , to taste
- 1 tablespoon Lemon juice
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi) For the Lagan Ki Machli gravy
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Star anise
- 1/2 inch Cinnamon Stick (Dalchini)
- 2 Dry Red Chillies
- 2 Onions , sliced
- 1 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- Salt , to taste
- 1/3 cup Homemade tomato puree
- 1/3 cup Curd (Dahi / Yogurt)
- 2 sprig Coriander (Dhania) Leaves
How to make Lagan Ki Machli Recipe - Delicious Pomfret Curry
To begin making the Lagan Ki Machli Recipe we will first mariante the pomfret fish.
Wash the fish well, make slits on both sides of the surface of the fish.
In a mixing bowl, combine the ginger paste, garlic paste, salt to taste, lemon juice, red chilli powder and turmeric powder. Mix well and rub this marinade into the the slits on the fish. Massage the fish well and allow it to marinate.
Heat a skillet, on medium flame, with a teaspoon of oil, place the fish along with the marinade, until the outside of the fish is cooked and gets a nice fried texture.
This will take about 3 minutes on each side. We are focusing only on cooking the outer surface of the fish.
The inside of the fish will cook, when it is simmered in the gravy.
Heat a kadai, with oil on medium flame, to this add the cumin seeds, star anise, cinnamon stick and dry red chillies.
Once these spices begin to sizzle, add in the sliced onions and cook until they turn into a deep brown colour.
This will take a good 8-10 minutes. Once done turn off the heat and set aside to cool.
Once the onion mixture has cooled to room temperature, transfer it to a mixer jar and grind to a fine paste using very little water.
Transfer this to a bowl and set aside.
In the same, kadai, add the tomato puree, and allow it to come to a single boil, now add in the freshly ground onion paste and whisked yogurt, mix well,
Now add the red chilli powder, garam masala, coriander powder, cumin powder and salt to taste. Add the precooked pomfret fish and allow the Lagan Ki Machli to come to a boil.
Once the Lagan Ki Machli comes to a boil. Turn off the heat. Mix in the coriander leaves and serve hot.
Serve Lagan Ki Machli along with Cheese Garlic Naan Recipe or Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, Pickled Onions for a complete meal.
