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To begin making the Lagan Ki Machli Recipe we will first mariante the pomfret fish. 

To marinate the Pomfret

1

Wash the fish well, make slits on both sides of the surface of the fish. 

2

In a mixing bowl, combine the  ginger paste, garlic paste, salt to taste, lemon juice, red chilli powder and turmeric powder. Mix well and rub this marinade into the the slits on the fish. Massage the fish well and allow it to marinate. 

3

Heat a skillet, on medium flame, with a teaspoon of oil, place the fish along with the marinade, until the outside of the fish is cooked and gets a nice fried texture. 

4

This will take about 3 minutes on each side. We are focusing only on cooking the outer surface of the fish. 

5

The inside of the fish will cook, when it is simmered in the gravy. 

To make the gravy for the Lagan Ki Machli

1

Heat a kadai, with oil on medium flame, to this add the cumin seeds, star anise, cinnamon stick and dry red chillies. 

2

Once these spices begin to sizzle, add in the sliced onions and cook until they turn into a deep brown colour. 

3

This will take a good 8-10 minutes. Once done turn off the heat and set aside to cool. 

4

Once the onion mixture has cooled to room temperature, transfer it to a mixer jar and grind to a fine paste using very little water. 

5

Transfer this to a bowl and set aside. 

6

In the same, kadai, add the tomato puree, and allow it to come to a single boil, now add in the freshly ground onion paste and whisked yogurt, mix well, 

7

Now add the red chilli powder, garam masala, coriander powder, cumin powder and salt to taste. Add  the precooked pomfret fish and allow the Lagan Ki Machli to come to a boil. 

8

Once the Lagan Ki Machli comes to a boil. Turn off the heat. Mix in the coriander leaves and serve hot. 

9

Serve Lagan Ki Machli along with Cheese Garlic Naan Recipe or Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, Pickled Onions for a complete meal.

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