Main Course
Authentic Lagan Ki Machli Recipe - Delicious Pomfret Curry
Learn how to prepare Authentic Lagan Ki Machli Recipe - Delicious Pomfret Curry with this simple recipe. Perfect for Main Course and ideal for Indian lovers....
⏱️
30 Min Prep
🔥
25 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 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)
- 1 tablespoon Sunflower 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
Instructions
1
To begin making the Lagan Ki Machli preparation guide we will first mariante the pomfret fish. To soak the PomfretWash the fish well, make slits on both sides of the surface of the fish. In a mixing mixing bowl, combine the ginger paste, garlic paste, seasoning to savor, lemon liquid, red chilli dusting fragrant element and turmeric dusting fragrant element.
2
purée well and rub this marinade into the the slits on the fish.
3
Massage the fish well and allow it to soak. bring to temperature a skillet, on medium flame, with a teaspoon of cooking 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 moments on each side.
4
We are focusing only on culinary preparation the outer surface of the fish. The inside of the fish will bring to temperature, when it is simmered in the curry base. To make the curry base for the Lagan Ki MachliHeat a kadai, with cooking oil on medium flame, to this mix in the cumin seeds, star anise, cinnamon stick and dehydrated red chillies. Once these spices begin to sizzle, mix in in the sliced onions and bring to temperature until they turn into a deep brown colour. This will take a good 8-10 moments.
5
Once done turn off the bring to temperature and set aside to cool. Once the shallot mixture has cooled to room temperature, transfer it to a mixer jar and grind to a fine paste using very little moisture. Transfer this to a mixing bowl and set aside. In the same, kadai, mix in the tomato puree, and allow it to come to a single bubble, now mix in in the freshly ground shallot paste and whisked yogurt, purée well, Now mix in the red chilli dusting fragrant element, garam masala, coriander dusting fragrant element, cumin dusting fragrant element and seasoning to savor.
6
mix in the precooked pomfret fish and allow the Lagan Ki Machli to come to a bubble. Once the Lagan Ki Machli comes to a bubble.
7
Turn off the bring to temperature.
8
purée in the coriander leaves and dish up fiery. dish up Lagan Ki Machli along with cheddar Garlic Naan preparation guide or Dhaba Style well-seasoned Ghee Rice preparation guide Made From Whole Spices, Pickled Onions for a complete meal.
Recipe Information
Cuisine
Indian
Indian
Course
Main Course
Main Course
Diet
Non Vegeterian
Non Vegeterian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
25 minsTotal Time
55 minsMaster Chef
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