How to make Lagan Nu Machhi No Saas -
Succulent pomfret and cherry tomatoes in sweet sour gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfret (पापलेट), Salt (नमक)
Cuisine : Parsi
Course : Main Course Seafood
For more recipes related to Lagan Nu Machhi No Saas checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Bombilache Humman Fish In Tomato Pepper Sauce Prawn Curry with Raw Mangoes Yera Poondu Masala
Lagan Nu Machhi No Saas Recipe Card
Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lagan Nu Machhi No Saas Recipe
Pomfret cut into 8 pieces 1 large
Salt to taste
Garlic chopped 6 cloves
Cumin seeds 2 tablespoons
Onions 4 medium
Oil 2 tbsps + to deep fry
Rice flour 11/2 tablespoons
Cherry tomatoes 10
Green chillies chopped 6
Eggs 2
Sugar 2 tablespoons
Vinegar 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Rub pomfret with salt and refrigerate for half an hour. Grind together garlic and cumin seeds to a fine paste. Chop two onions finely and slice the remaining two. Heat sufficient oil in a kadai and deep-fry the sliced onions till golden.
Step 2
. Drain and place on an absorbent paper and set aside. Heat two tablespoons of oil in a pan and sauté chopped onions without browning them. Add cumin seeds-garlic paste and rice flour and sauté on low heat till a nice aroma is given out. Add three cups of water and cook, stirring continuously to avoid lumps, till the sauce thickens.
Step 3
Add salt to taste and mix well. Add fish, cherry tomatoes and green chillies and continue to cook on low heat till the fish is done. Beat the eggs in a bowl. Add sugar and vinegar and whisk till well blended.
Step 4
Pour this into the fish mixture in a thin dribble. Do not stir, only shake the pan from side to side well. When the egg is cooked take off the heat and transfer into a serving dish. Serve hot garnished with deep-fried onions and coriander leaves.
Nutrition Info
Calories : 1507 Kcal
Carbohydrates : 102.2 gm
Protein : 82.6 gm
Fat : 85.3 gm
Other : 17.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
