How to make Zamin Ki Machchi -

A unique preparation of fish cooked in a pit between two red hot granite stones .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret (पापलेट), Garlic chopped

Cuisine : Hyderabadi

Course : Main Course Seafood

For more recipes related to Zamin Ki Machchi checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Goan Mackerel Curry Fish Head Curry - SK Khazana Grilled Fish with Creole Sauce Steamed Pomfret with Lemongrass

Zamin Ki Machchi

Zamin Ki Machchi Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 41-50 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Zamin Ki Machchi Recipe

  • 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 tablespoon

  • Oil 4 teaspoons

  • Banana leaves 2


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.