ZAMIN KI MACHLI

ZAMIN KI MACHCHI A unique preparation of fish cooked in a pit between two red hot granite stones Preparation Time : 40 minutes Cooking Time : 50 minutes Servings : 4

Ingredients

Pomfret 1 kilogram Garlic, chopped 5-6 cloves Green chillies, chopped 4-6 Fresh coriander leaves, chopped 1/2 cup Fresh mint leaves, chopped 1/2 cup Caraway seeds (shahi jeera) 1 teaspoon Black peppercorns 8-10 Salt to taste Lemon juice 2 tablespoons Oil 4 tablespoons Banana leaves 2

Method

Clean and wash pomfret. Make three to four slits on both sides so that the fish gets properly infused with spices. Grind garlic, green chillies, coriander leaves, mint leaves, caraway seeds, black peppercorns and salt to a paste. Add lemon juice and mix well. Coat the fish well with the ground paste. Place the fish on a banana leaf large enough to cover the fish and pour oil all around. Fold it completely from all four sides. Tie it with thread. Dig a small pit in the earth about five to six inches deep and large enough to place the fish comfortably. Arrange red-hot charcoals in the pit. Put a small granite piece over the coals. Place the wrapped fish over the granite piece, cover the fish with another piece of granite and top it with plenty of red-hot charcoals. Let the pomfret cook in the heat of the hot coals from above and below. The fish would be ready in about thirty-five to forty minutes. Place the banana-wrapped fish on a serving platter. Open and carve just before serving.