sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Zamin Doz Machhli

Zamin Doz Machhli
Mint  tomato Chutney

Mint Tomato Chutney

Tomato and Mint Chutney is a delicious side dish recipe made with tomatoes, mint leave....

Chicken Roast Kerala Style

Chicken Roast Kerala Style

A chicken roast is one of the authentic, delicious menu items in restaurants.but Kerala S...

Bharvan bhindi

Bharvan Bhindi

Bharvan Bhindi is a simple way of relishing the okra or lady's finger with stuffed spices...

Hyderabadi chicken dum biryani

Hyderabadi Chicken Dum Biryani

Hyderabadi chicken biryani is a famous dish from the cuisines of India popular throughou...

Cashew makhai phool saag

Cashew Makhai Phool Saag

Lotus seed pops and whole cashew nuts combine in a silky saag made of spinach and other g...

Chicken Biryani Arabic  Makloubeh Rice

Chicken Biryani Arabic Makloubeh Rice

Makloubeh is an upside-down delicious Middle Eastern rice dish....

Zamin Doz Machhli Recipe, How To Make Zamin Doz Machhli Recipe

How to makeZamin Doz Machhli?How to cookZamin Doz Machhli?Learn the recipeZamin Doz Machhliby vahchef.For all recipes visit

About Recipe

How to make Zamin Doz Machhli

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Zamin Doz Machhli
Author : Vahchef
Main Ingredient : fish
Servings : 6 persons
Published date : November 27, 2016

Ingredients used in Zamin Doz Machhli
• Sole fish - 1000 grams.
• Dessicated coconut - 25 grams.
• Almonds - 15 grams.
• Pistachio nuts - 15 grams.
• Lemon juice - 1 teaspoons.
• Black cardamom - 4 piece.
• Pepper corns - 6 piece.
• Orange colour - a pinch.
• Cloves - 6 piece.
• Chilli powder - 1 teaspoons.
• Garlic - 20 grams.
• Ginger - 20 grams.
• Poppy seeds - 20 grams.
• Chironji - 20 grams.
• Salt - 1 to taste.
• Curd - 250 grams.
• Gram flours - 100 grams.
• Flour (for sealing) - 150 grams.
• Aniseed powders - 50 grams.
• Caraway powders - 25 grams.
  • First skin the fish neatly and wash it. Slit one side of the whole fish lengthwise. Apply salt to the fish after squeezing one. Keep the fish separately for about fifteen minutes. Mean while make a paste of ginger and garlic.
  • Make a paste of blanched and peeled almonds, lightly roasted poppy seeds and chironji and desiccated coconut. Next, blanch and peel pistachio nuts. Chop it finer. Make a ground paste of mace, cardamom, cloves, and peppercorns.
  • Take the edible color, dissolve it in a teaspoon of water and apply it to the marinated fish. Mix the above in a bowl along with the ingredients left, leaving the pistachio nuts and the stuff inside the fish. Take a flat earthenware dish and grease it with oil.
  • Place the fish in it and tight cover it. Bury the dish below the ground. Take cow-dung care and fire on the ground above the dish. It can be also substituted with charcoal fire. Cook for five to six hours.
  • Take out, open it and serve. Best to be served with roomali roti.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter