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



Zamin Doz Machhli

Zamin Doz Machhli
Keema Matar

Keema Matar

Keema/ Kheema/ Qeema Matar: Mince meat of lamb cooked with peas, you can substitute it wi...

GARLIC BUTTER BAKED FISH

Garlic Butter Baked Fish

A big fillet of seabass fish just marinated with garlic and butter and seasoning and bake...

CHUKKAKURA-KHATTA PALAK SALAN

Chukkakura-khatta Palak Salan

Chukkakura salan is different variety salan. It is very tasty and can be served with rice...

Egg Biryani

Egg Biryani

This is the most easy and best Biryani with eggs i have tried and thanks to Vahchefs eas...

MIXED GREENS SAI BAAJI

Mixed Greens Sai Baaji

This traditional Sindhi recipe is a good combination of leafy vegetables with dal which p...

BUDAMKAYA LEMON CUCUMBER MASALA CURRY

Budamkaya Lemon Cucumber Masala Curry

Whole lemon cucumber stuffed with sesame seeds, ground nuts and spices, is a delicious r...

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 vahrehvah.com

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.
Method:
  • 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