Pat the fish fillets dry with paper towels, then cut into serving pieces if needed. In a bowl, combine yogurt, lemon juice, garlic paste, ginger paste, turmeric, ground cumin, ground coriander, red chili powder, salt, black pepper and 1 tablespoon oil. Mix until smooth. Coat the fish pieces thoroughly with the marinade, cover and refrigerate for at least 30 minutes and up to 2 hours.

For the Mandi Spice Mix (Taste of mandi aroma)

Toast whole cumin, coriander seeds, peppercorns, cloves, cardamom and cinnamon in a dry skillet over medium heat for 1–2 minutes until aromatic, shaking the pan. Remove cooling briefly, then grind to a fine powder (use spice grinder or mortar and pestle). If using dried lime (loomi), crush it and add to the powder. Stir 1 heaping teaspoon of this mandi spice into the fish marinade (reserve remaining for rice).

For the Coating & Frying

Set up a dredging station: in one shallow bowl place the semolina/panko, flour, cornstarch, baking powder, salt, garlic powder and ground black pepper — mix well. Remove fish from marinade, letting excess drip off. Press each fillet lightly into the coating mix so the surface is evenly covered; press twice for a thicker crust. Place coated fillets on a tray and rest 5–10 minutes to help coating adhere.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (use enough oil to submerge pieces). Heat oil to 175°C/350°F (medium-high). Test with a small pinch of coating — it should sizzle and float. Fry fish in batches without crowding, 3–5 minutes per batch depending on thickness, turning once, until golden-brown and cooked through (internal temperature ~60–63°C / 140–145°F for fish). Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm in a low oven (100–110°C) if needed.

For the Rice & Mandi Base (to serve as mandi)

While fish marinates or fries, prepare rice. Drain soaked basmati rice. In a medium saucepan heat ghee over medium heat, add bay leaf and 1 teaspoon of the ground mandi spice (reserved). Sauté for 30 seconds. Add rice and gently stir to coat rice grains with ghee and spices for 1 minute.

Add water or light fish stock and salt. Bring to a boil uncovered, then reduce heat to low, cover tightly and simmer for 12–14 minutes until rice is tender and liquid absorbed. Turn off heat and let rest, covered, 8–10 minutes to steam.

Fluff rice with a fork. Stir in fried onions and toasted slivered almonds or nuts. Taste and adjust salt.

Finishing & Garnish

To assemble half mandi with fish: pile warm spiced rice on a serving platter shaped into a mound. Arrange fried fish pieces on one side of the rice (for a half portion). Spoon a little spiced mandi gravy or chili sauce alongside, if using. Sprinkle chopped cilantro and mint over the rice and fish. Garnish with lemon wedges and additional fried onions.

Serve immediately while the fish is hot and crunchy with extra lemon wedges and sauce on the side.