Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "4a21b56e822242f9b979cb28989aa971",
    "updated": "2025-05-11T05:18:35.530Z",
    "title": "Peri-Peri Sea Bass",
    "subtitle": null,
    "description": "Sea bass is a delicate white fish with soft, flaky flesh. In this recipe, it is marinated in a zesty peri-peri sauce, enhanced with fresh coriander and chilli for a flavorful kick. Alternatively, you can substitute with red snapper, sea bream, or grey mullet if preferred. This dish pairs well with Basmati rice and fresh salad leaves.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole sea bass, 350 g each, gutted and scaled",
          "sea salt",
          "ground black pepper",
          "lemons",
          "olive oil",
          "peri-peri seasoning",
          "paprika",
          "garlic paste",
          "fresh chilli",
          "fresh coriander, plus extra to garnish",
          "lime, cut into wedges, to serve"
        ]
      }
    ],
    "instructions": [
      "Rinse the sea bass inside and out, then pat dry with kitchen paper.",
      "Using a sharp knife, make 3-4 deep slashes on each side of the fish to help it cook evenly.",
      "Season the fish with sea salt and ground black pepper.",
      "Juice one lemon and slice the other one into thin rounds.",
      "In a shallow dish, combine the olive oil, peri-peri seasoning, paprika, garlic paste, and lemon juice.",
      "Blend the fresh chilli and coriander into a paste using a food processor, then stir this into the marinade.",
      "Place the fish in the dish and coat it thoroughly inside and out with the marinade, ensuring the paste is rubbed into the slashes.",
      "Arrange the lemon slices on top of the fish and refrigerate to marinate for 30 minutes.",
      "Preheat the oven to 180°C (gas mark 4) and line a roasting tin with foil.",
      "Transfer the marinated fish to the roasting tin and bake uncovered for about 25 minutes, or until the fish is cooked through. The flesh should be firm to the touch and flaky.",
      "Garnish with chopped coriander and serve with lime wedges."
    ],
    "notes_ingredients": "Red snapper, sea bream, or grey mullet can also be used as alternatives.",
    "notes_instructions": "Ensure the fish is fresh when purchasing—the eyes should be clear and slightly protruding, the gills bright red, and the flesh firm and glossy."
  }
]