Ingredients:

• 1 kg – sole fish
• 250 gm – Curd
• 100 gm – gram flour
• 150 gm – flour (for sealing)
• 50 gm – aniseed powders
• 25 gm – caraway powders
• 25 gm – desiccated Coconut
• 15 gm – Almonds
• 15 gm – Pistachio nuts
• 20 gm – Chironji
• 20 gm – Poppy Seeds
• 20 gm – Ginger
• 20 gm – Garlic
• 1 tsp – chilli powder
• 2 blades – Mace
• 6 no – Cloves
• 6 no – pepper Corns
• 4 no – black Cardamom
• 1 pinch – Orange colour (edible)
• 1 – Lime
• 1 tsp – refined oil
• salt to taste

Method:

1. 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.
2. Grind ginger and garlic to a paste.
3. Blanch and peel the almonds, grind to paste along with lightly roasted poppy seeds and chironji and desiccated coconut.
4. Blanch, peel and finely chop pistachio nuts.
5. Grind to a paste the mace, cardamom, cloves and peppercorns.
6. In a tsp of water, dissolve the edible colour and apply evenly on the marinated fish.
7. In a bowl mix all the above and the remaining ingredients except the pistachio nuts and stuff inside the fish.
8. Next grease with oil a flat earthenware dish, the kind used to set curds in, and place the fish in it.
9. Cover with a lid and seal with atta (dough).
10. Bury 4″-6″ below the ground.
11. 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.
12. Open, garnish with pistachios and serve with roomali roti.

Recipe courtesy of Suman Shah