Lagan Ki Machli is basically a whole pomfret deep fried before simmering in an onion and tomato based gravy in a special kitchen pan called as lagan.
Lagan is a heavy bottom shallow pan which was used in ancient times mostly in Sindhi, Parsi and Bohra cuisine. It is very difficult to source now but can be easily replaced by any heavy bottom pan.
This seafood gravy is a popular dish that unlike other gravy based dishes, actually cooks the fish first before allowing it to soak in the masala and spices from the gravy.
It is a pleasure to eat Lagan Ki Machli whenever you feel like eating a cozy, family meal. I have prepared Lagan Ki Machli a couple of times, and every time, the plates were wiped clean by my family, there was no left-over whatsoever.
These days, whenever we feel like including some seafood in the diet, Lagan Ki Machli is the first thing that comes to my mind. I am sure when you read its utter easy recipe, you would think the same.
So there you go, note down the recipe for Lagan Ki Machli and prepare it without fail!
Recipe to make Lagan Ki Machli
Lagan Ki Macchi
Lagan Ki Macchi is a perfect fish gravy to serve with Indian breads.
- 2 Pomfret
- 2 tbsp Lemon juice
- 1 tsp Salt
- 5 tbsp Oil Keep some extra for frying
- 1 cup Onion Chopped
- 2 Green chili Slit into half
- 2 tsp Ginger garlic paste
- 1/2 cup Tomato Chopped
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Kashmiri red chilli powder
- Salt to taste
- 1/2 tsp Garam masala powder
- 1/2 tsp White pepper powder
- 1 cup Yogurt
- 1 tsp Kasuri methi
- Wash the pomfret and make slit on both the sides.
- Apply lemon juice and salt and keep aside for 15 minutes.
- Heat oil in a pan.
- Fry the pomfret on high flame just until slightly browned.
- Transfer the pomfret in a lagan. If you don’t have a lagan, you can use a heavy bottom frying pan.
- Heat 5 tbsp oil in a pan.
- Add onion and fry till onion turns pink.
- Add ginger garlic paste and green chile and fry till onions are golden brown.
- Add tomatoes and fry for 2-3 minutes.
- Add coriander powder, turmeric powder, red chilli powder, salt, garam masala powder and white pepper powder.
- Fry for 2- minutes.
- Keep adding little water if the masala is getting too dry.
- Add yogurt and fry for another 3-4 minutes.
- Pour this masala over the fried fish.
- Add some more water if the masala is very dry.
- Cover the lagan with a plate or cover it tightly with aluminum foil.
- Cook on low heat for 10 -12 minutes.
- Add kasuri methi and mix well.
- Garnish with fresh coriander and serve hot with steamed rice or Phulke.