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": "bccb8a3680314fe6991ea0530323d635",
    "updated": "2025-04-22T23:47:42.604Z",
    "title": "Thai Green Curry",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil, for frying",
          "x 280 g (283.495 g) block firm tofu",
          "butternut squash, peeled, cubed and steamed or boiled until tender",
          "handful broccolini, each piece cut into",
          "handful of mangetout (snow peas)",
          "x 400 ml (414.029 ml) can coconut milk"
        ]
      },
      {
        "section": "for the curry paste",
        "ingredients": [
          "cumin seeds",
          "coriander seeds",
          "sea salt",
          "garlic cloves",
          "lemongrass stem, woody part removed, finely chopped",
          "thumb-sized piece of fresh ginger, peeled",
          "juice of lime",
          "green bird's eye chillies",
          "soy sauce (or tamari for gf)",
          "kaffir lime leaves (fresh or dried)",
          "handful of fresh coriander (cilantro)"
        ]
      },
      {
        "section": "to serve",
        "ingredients": [
          "freish thai basil",
          "rice or noodles",
          "handful of coriander (cilantro)",
          "lime wedges",
          "red chilli, finely chopped",
          "roasted peanuts (optional)"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the curry paste.",
      "Toast the cumin and coriander seeds in a dry frying pan (skillet) over medium heat for approximately 2 minutes, or until fragrant.",
      "Once you can smell the toasted seeds, they are ready.",
      "Combine the toasted seeds and all other paste ingredients in a blender.",
      "Blend until a smooth paste is formed. A small amount of vegetable oil or water can be added if needed to facilitate blending.",
      "For the curry, dice the tofu into bite-sized pieces.",
      "Heat a large saucepan or wok over high heat with a little oil. Add the tofu and butternut squash, stir-frying for 3-4 minutes until golden brown.",
      "Add a generous tablespoon of the curry paste to the wok, ensuring the tofu is well coated.  Incorporate the remaining vegetables.",
      "Cook for a couple of minutes, then deglaze the wok with the coconut milk and 240ml (1 cup) of water.",
      "Reduce the heat to low and simmer for 10-12 minutes.",
      "Serve the curry over rice or noodles. Garnish with fresh Thai basil, coriander (cilantro), a lime wedge, chopped red chilli, and roasted peanuts (optional)."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This recipe makes enough paste for 2-3 batches of Thai Green Curry.  Store leftover paste in a sealed jar in the refrigerator for up to 2-3 weeks."
  }
]