Zamin doz Machli


1 kg - Sole Fish
100 gms - Gram Flour
50 gms - Aniseed Powder
25 gms - Caraway Powder
250 gms - Curd
15 gms - Almonds
15 gms - Pistacchio
25 gms - Dessicated Coconut
200 gms - Chironji
20 gms - Poppy Seeds
20 gms - Ginger
20 gms - Garlic
1 tbsp - Chilly Powder
Salt to taste
2 nos - Mace Blades
4 nos - Black Cardamom
6 nos - Cloves
6 nos - Pepper Corns
Food Colour - Orange
1 no - Lime
1 tbsp - Oil
150 gm s- Flour

Cooking Instructions :

- Skin and wash the whole fish and slit one side lengthwise. Squeeze the juice of one lime and apply with salt on the Fish. Keep aside for 15 minutes.
- Grind the ginger and Garlic to a paste.
- Blanch and peel the almonds, grind to paste along with lightly roasted poppy seeds and chironji and dessicated coconut.
- Blanch, peel and finely chop pistachio nuts.
- Grind to a paste the mace, cardamom, cloves and peppercorns. In a teaspoon of water, dissolve the edible colour and apply evenly on the marinated fish.
- In bowl mix all the above and the remaining ingredients except the pistachio nuts and stuff inside the fish.
- Grease with oil a flat earthenware dish, the kind used to set curds in, and place the fish in it along with Cover with a lid and seal with atta dough.
- Bury 4"-6" below the Ground. Cover and place a slow cow-dung cake fire or charcoal fire on the ground directly above the dish and let it cook for 5-6 hours.
- Open and serve with roomali roti.


Popular Posts


Awadh Cuisine part of World Cuisines. Copyright 2011-2012 All Rights Reserved. Concept by Mudra Media