Ingredients

• 1 kg - sole fish
• 250 gm - curd
• 100 gm - gram flour
• 150 gm - flour (for sealing)
• 50 gm - aniseed powders
• 25 gm - caraway powders
• 25 gm - desiccated coconut
• 15 gm - almonds
• 15 gm - pistachio nuts
• 20 gm - chironji
• 20 gm - poppy seeds
• 20 gm - ginger
• 20 gm - garlic
• 1 tsp - chilli powder
• 2 blades - mace
• 6 no - cloves
• 6 no - pepper corns
• 4 no - black cardamom
• 1 pinch - orange colour (edible)
• 1 - lime
• 1 tsp - refined oil
• salt to taste

How to Make Zamin Doz Machhli

• 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 ginger and garlic to a paste.
• Blanch and peel the almonds, grind to paste along with lightly roasted poppy seeds and chironji and desiccated coconut.
• Blanch, peel and finely chop pistachio nuts.
• Grind to a paste the mace, cardamom, cloves and peppercorns.
• In a tsp of water, dissolve the edible colour and apply evenly on the marinated fish.
• In a bowl mix all the above and the remaining ingredients except the pistachio nuts and stuff inside the fish.
• Next grease with oil a flat earthenware dish, the kind used to set curds in, and place the fish in it.
• 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, garnish with pistachios and serve with roomali roti.