Pomfret Curry in Aromatic Spiced Gravy (Lagan Ki Machli)

Lagan Ki Machli Recipe – Delicious Pomfret Curry

Indulge in the rich and aromatic flavors of Lagan Ki Machli, a traditional and flavorful Indian fish curry made with Pomfret. This dish is known for its perfectly marinated fish simmered in a fragrant gravy, making it an ideal main course that can be served with naan or spiced rice. The balance of spices and the depth of flavors from onions, tomatoes, and yogurt will transport your taste buds to the heart of Indian cuisine.

Ingredients

Nutritional Information (per serving)

Instructions

1. Marinating the Pomfret

1. Prepare the Fish:
   Wash the Pomfret fish thoroughly. Make deep slits on both sides of the fish to ensure the marinade can penetrate evenly.

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2. Create the Marinade:
   In a mixing bowl, combine 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, salt to taste, 1 tablespoon of lemon juice, 1 teaspoon of red chili powder, and 1/2 teaspoon of turmeric powder. Stir the mixture until it forms a smooth paste.

3. Marinate the Fish:
   Rub this mixture into the slits and over the entire surface of the fish. Massage the fish gently to ensure the marinade covers all parts. Set the fish aside to marinate for 15-20 minutes, allowing the flavors to infuse.

4. Pre-Cooking the Fish:
   Heat 1 tablespoon of oil in a skillet on medium heat. Place the marinated Pomfret fish in the pan and cook for about 3 minutes on each side, just until the outer surface of the fish turns golden brown. The goal is to sear the fish, not fully cook it, as it will finish cooking in the gravy.

2. Making the Gravy

1. Prepare the Base Spices:
   In the same pan, heat another tablespoon of oil over medium heat. Add 1 teaspoon of cumin seeds, 1 star anise, 1/2-inch piece of cinnamon, and 2 dry red chilies. Sauté until the spices release their aromas and begin to sizzle, about 30 seconds.

2. Cook the Onions:
   Add the sliced onions to the pan. Cook the onions until they turn a deep golden brown, stirring occasionally to prevent them from burning. This process should take around 8-10 minutes. Once caramelized, remove the pan from the heat and allow the onions to cool slightly.

3. Blend the Onion Mixture:
   Transfer the cooled onions to a blender or food processor, adding a small amount of water if necessary, and blend into a smooth paste.

3. Preparing the Curry

1. Simmer the Tomato Puree:
   In the same pan, add 1/3 cup of homemade tomato puree. Bring it to a gentle boil and cook for 2-3 minutes, stirring occasionally.

2. Combine the Onion Paste & Yogurt:
   Add the onion paste and whisked yogurt to the pan. Stir the mixture until well combined, ensuring there are no lumps. Cook for another 2-3 minutes.

3. Add the Spice Powders:
   Stir in 1 teaspoon of red chili powder, 1 teaspoon of garam masala powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Season the mixture with salt to taste, and cook for another 2-3 minutes to allow the spices to meld with the gravy.

4. Finishing the Dish

1. Add the Fish:
   Gently place the pre-cooked Pomfret fish into the gravy. Be careful not to break the fish. Let the curry simmer for 5-7 minutes, allowing the fish to absorb the flavors of the gravy and finish cooking.

2. Final Touches:
   Once the curry comes to a boil, turn off the heat. Garnish with freshly chopped coriander leaves.

Serving Suggestions

Serve this Lagan Ki Machli hot alongside Cheese Garlic Naan or Dhaba-Style Spicy Ghee Rice for a complete meal. You can also pair it with a side of Pickled Onions to balance the richness of the curry.

Pro Tips for Cooking Pomfret Curry

• Choose Fresh Fish: Always use fresh Pomfret for the best flavor and texture.
• Cooking Time: Do not overcook the fish, as it may become tough. Pre-cooking the fish in the skillet ensures a crispy exterior while allowing the inside to remain tender when simmered in the gravy.
• Adjust Spice Levels: You can adjust the heat of the curry by altering the amount of red chili powder according to your taste.

Storage and Reheating Tips

• Storage: This curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gently reheat in a skillet over low heat, adding a splash of water or yogurt to maintain the gravy’s consistency. Avoid reheating multiple times to keep the fish from becoming dry.

Enjoy this exquisite and flavorful Pomfret Curry recipe that is sure to impress at any dinner table! Whether you’re making it for a family meal or a special occasion, Lagan Ki Machli offers a delightful blend of textures and spices that will leave everyone craving for more.