Lagan Ki Machli

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 prepared in a similar fashion as the Lagan Ki Murgh, is flavorful, rich and goes very well with white rice and Masala Papad, Khamiri Roti or Naan.

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.

 Course Main

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 30 minutes

 Total Time 40 minutes

 Servings  people

 Calories 231 kcal

 Author Neha Mathur

Ingredients

• 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

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.

Nutrition Facts

Lagan Ki Macchi

Amount Per Serving

Calories 231Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Cholesterol 8mg3%

Sodium 711mg31%

Potassium 251mg7%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 6g7%

Protein 3g6%

Vitamin A 634IU13%

Vitamin C 13mg16%

Calcium 95mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.