Lagan Ki Machli-Pomfret deep fried before simmering in a onion and tomato based gravy

Ingredients

• Pomfret - 2

• Lemon juice - 2 tbsp

• Salt - 1 tsp

• Oil - 5 tbsp and for frying

• Onion - 1 cup ( Chopped )

• Green chilly - 2 ( Slit into half )

• Ginger garlic paste - 2 tsp

• Tomato - ½ cup ( Chopped )

• Coriander powder - 2 tsp

• Turmeric powder - 1 tsp

• Kashmiri red chilli powder - 2 tsp

• Salt to taste

• Garam masala powder - ½ tsp

• White pepper powder - ½ tsp

• Yogurt - 1 cup

• Kasuri methi - 1 tsp

Method: Wash the pomfret and make slit on both the sides. (you could just cook it as whole pomfret or else cut it into small pieces). Apply lemon juice and salt and keep aside for 15 minutes. Heat oil in a pan. Fry the pomfret on high flame just until slightly browned. Transfer the pomfret in a heavy bottom frying pan. Heat 5 tbsp oil in a pan. Add onion and fry till onion turns pink. Add ginger garlic paste and green chilly and fry till onions are golden brown. Add tomatoes and fry for 2-3 minutes. Add coriander powder, turmeric powder, red chilli powder, salt, garam masala powder and white pepper powder. Fry for 2- minutes. Keep adding little water if the masala is getting too dry. dd yogurt and fry for another 3-4 minutes. Pour this masala over the fried fish. Add some more water if the masala is very dry. Cover the lagan with a plate or cover it tightly with aluminum foil. Cook on low heat for 10 -12 minutes. Add kasuri methi and mix well. Garnish with fresh coriander and serve hot with steamed rice or Naan.

Happy Cooking!

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