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Zamin Doz Machhli

Recipe by
Total Time:
4-8 hours
Serves:6
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

How to Make

  • 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.