|ZAMIN DOZ MACHHLI|
An old recipe for cooking fish is the "Zamin Doz Machhli" wherein a whole fish is stuffed with spices sealed in an earthenware case, buried in the ground and cooked by the placing cow dung cake fire on the ground above. Though it takes 6-8 hours to cook, it is worth the wait! In the days of yore, special earthenware cases were made to order by the kumhars (potters) according to the size and shape of the fish to be cooked. The case would fit the fish like a glove and moisture would be absorbed by it. The final product would have an earthy flavour. As such luxuries are rare these days the fish-shaped case can be substituted with the easily available roti-dish or the flat curd setting dish. This dish can also be prepared in an oven by covering marinade and by baking in a casserole dish at the lowest temperature for approximately one hour.
SOLE FISH 1KG
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 the ginger
and Garlic to a paste. Blanch and peel the almonds, grind to paste along
with lightly roasted poppy seeds and chironji and dessicated coconut.
Blanch, peel and finely chop pistachio nuts. Grind to a paste the mace,
cardamom, cloves and peppercorns. In a teaspoon of water, dissolve the
edible colour and apply evenly on the marinated fish. In 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 along with 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 and serve with roomali roti.