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



Zamin Doz Machhli

Zamin Doz Machhli
Lentil And Meat Soup

Lentil And Meat Soup

This is a famous Moroccan soup Moroccan lamb harira recipe - Bring lamb, onion, lentils, ...

Chinta Chiguru Mamsam

Chinta Chiguru Mamsam

Chinta chiguru mamsam, a classic dish from the Andhra cuisine....

PALAK PURI

Palak Puri

Palak puri is made by mixing wheat flour with pureed spinach and other spices. It is best...

DRY FRUITS BHINDI RICE

Dry Fruits Bhindi Rice

Bhindi or okra is a delicious main course vegetable dish filled dry fruit and mixed with ...

SOYA CHICKEN

Soya Chicken

Soya sauce chicken is a northern Chinese dish. It is made of chicken that is cooked with ...

Kheema with coconut curry

Kheema With Coconut Curry

Kheema with coconut curry is an amazing dish, flavourful and deliciously made with minced...

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