Lagan Ki Machli

Lagan Ki Macchi

Course: Main
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 -4
Author: Neha Mathur
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Ingredients

  • Pomfret - 2
  • Lemon juice - 2 tbsp
  • Salt - 1 tsp
  • Oil - 5 tbsp and for frying
  • Onion - 1 cup Chopped
  • Green chile - 2 Slit into half
  • Ginger garlic paste - 2 tsp
  • Tomato - 1/2 cup Chopped
  • Coriander powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri red chilli powder - 2 tsp
  • Salt to taste
  • Garam masala powder - 1/2 tsp
  • White pepper powder - 1/2 tsp
  • Yogurt - 1 cup
  • Kasuri methi - 1 tsp

Instructions

  1. Wash the pomfret and make slit on both the sides.
  2. Apply lemon juice and salt and keep aside for 15 minutes.
  3. Heat oil in a pan.
  4. Fry the pomfret on high flame just until slightly browned.
  5. Transfer the pomfret in a lagan. If you don’t have a lagan, you can use a heavy bottom frying pan.
  6. Heat 5 tbsp oil in a pan.
  7. Add onion and fry till onion turns pink.
  8. Add ginger garlic paste and green chile and fry till onions are golden brown.
  9. Add tomatoes and fry for 2-3 minutes.
  10. Add coriander powder, turmeric powder, red chilli powder, salt, garam masala powder and white pepper powder.
  11. Fry for 2- minutes.
  12. Keep adding little water if the masala is getting too dry.
  13. Add yogurt and fry for another 3-4 minutes.
  14. Pour this masala over the fried fish.
  15. Add some more water if the masala is very dry.
  16. Cover the lagan with a plate or cover it tightly with aluminum foil.
  17. Cook on low heat for 10 -12 minutes.
  18. Add kasuri methi and mix well.
  19. Garnish with fresh coriander and serve hot with steamed rice or Phulke.