Fish Fry Mandi- Full Recipe

Prepare fish

Pat fish fillets dry with paper towels. Score each fillet lightly on the skin side with 2–3 shallow diagonal cuts to help marinade penetrate and to prevent curling during frying.

Combine yogurt, lemon juice, garlic paste, ginger paste, red chili powder, ground coriander, ground cumin, turmeric, garam masala, salt, black pepper and oil in a large bowl to form a smooth marinade.

Add the fish pieces to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor, marinate up to 6 hours but not more than overnight (yogurt can alter texture if left too long).

While the fish marinates, prepare the dry coating: whisk together all-purpose flour, semolina (or rice flour), cornstarch, paprika, ground black pepper and salt in a shallow bowl or wide tray.

If using egg: put beaten egg in a separate shallow bowl for dredging. Place the dry coating in another bowl.

Heat oil in a deep heavy-bottomed pot or deep fryer to 180°C (350°F). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 20–30 seconds.

Remove fish from the marinade, letting excess drip off. If using egg, dip fish briefly into egg, then press into the dry coating, ensuring an even layer. For a lighter crust, coat directly in dry mix. Shake off excess coating.

Fry fish in batches without overcrowding the pot. Fry each batch 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 60–63°C (140–145°F). Use a slotted spoon or spider to transfer fish to paper towels to drain. Keep warm in a low oven (120°C / 250°F) on a wire rack.

Rinse the soaked basmati rice under cold water until water runs clear. Drain well.

In a large heavy pot with a tight-fitting lid, heat ghee or butter over medium heat. Add sliced onion and cook, stirring, until soft and beginning to brown (8–10 minutes). Remove half the onions and set aside for garnish or mix-in.

Add smashed garlic, green cardamom, cloves, bay leaves and black lime to the pot. Sauté briefly (1–2 minutes) until fragrant — do not burn spices.

Add drained rice and stir gently to coat rice with the ghee-spice mixture for 1–2 minutes. Add ground cumin, ground coriander and salt, then pour in water or light fish stock. Bring to a gentle boil.

Reduce heat to low, cover tightly and simmer for 12–15 minutes until liquid is absorbed and rice is tender. If using saffron, sprinkle saffron milk over rice during the resting stage.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff gently with a fork before transferring to a serving platter.

Arrange the warm mandi rice on a large platter. Nestle fried fish pieces on top of and around the rice.

Scatter reserved browned onions, chopped cilantro and mint over the rice and fish. Garnish with crispy fried onions and lemon wedges. Serve hot with hot sauce or green chili chutney on the side.

To serve mandi-style: allow guests to squeeze lemon over fish, spoon rice with some of the aromatic onions and chutney. Leftovers keep refrigerated for 2 days; reheat fish in a 180°C oven for 8–10 minutes to crisp.