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HYDERABADI MAHI ZAMRUDI

Love and fine food carry public jointly… and that is how I got in contact with the best recipes of the salar jung family of Hyderabad and a advisor with ITC Sheraton hotels for their hyderabadi and dakkani food fiesta, kulsul shares this beautiful recipe of baked sole fish covered with unsullied herbs and garlic, lifted with pepper, textured with pistachios, aromatic with an foreign misty essence and dressed up with emerald green pudina.
COOKERY INSTANCE: 30 minutes
MAKES: 6-8 servings
2 fillets from about 1 kg sole
FOR THE SOAK
2tsp garlic paste
4tbsp lemon sap
1 tsp salt
FOR THE “vinaigrette”
8tbsp trodden pistachios
4tbsp pudina patta paste
4tbsp dhania patta paste
1tbsp green chilli paste
1tbsp butter, softened
For the “dhungar”
A lump of butter
A bit of live charcoal
For the decorate
1½-2tbsp pistachios, flaked
Sprig of pudina patta
1. Rinse the fillets and tap arid with a paper towel.
2. Massage in the garlic, lemon and salt; marinate for2 hours
3. Mix the “dressing” ingredients and cover the fillets well; assemble in a boiling dish, leaving some unfilled space among two.
4. Place the knob of butter in the unfilled space in the center of the dish, drop the hot charcoal on it – it will sizzle and smoke. Coat with a lid for 5 minutes to permit the burn to instill in the fish.
5. Eliminate the charcoal and bake the fish for 15 minutes at 1500 C till it looks golden and flaky. Convey the fish to a serving platter; decorate with pistachios and pudina patta; serve up instantly.