Pat the fish fillet dry with paper towels. If the fillet is large, cut into a single serving piece about 150–200 g. Score the flesh lightly on one side for better marinade penetration.

Make the marinade

In a bowl combine yogurt, ginger-garlic paste, lemon juice, ground coriander, ground cumin, red chili powder, turmeric, garam masala, salt, and black pepper. Mix until smooth.

Marinate

Coat the fish thoroughly with the yogurt-spice mixture. Cover and refrigerate for 20–30 minutes (up to 2 hours if you have time).

Coating before fry

Mix cornstarch and all-purpose flour in a shallow plate. Remove the fish from the marinade, letting excess drip off, then dredge lightly in the flour mixture to form a thin coating. Shake off excess.

Shallow fry the fish

Heat 1/2 cup (about 120 ml) vegetable oil in a skillet over medium-high heat until shimmering. Add the fish and fry 2–3 minutes per side (depending on thickness) until golden brown and cooked through (internal temperature ~60°C / 140°F). Transfer to paper towels to drain and keep warm.

Mandi Rice & Aromatics

Rinse and soak rice

Place basmati rice in a bowl and rinse under cold water until the water runs clear. Soak the rice for 15–20 minutes, then drain thoroughly.

Bloom saffron (optional)

If using saffron, crush the threads lightly and stir into 1 tablespoon warm milk. Set aside for 5–10 minutes to bloom.

Sauté aromatics

Heat ghee or oil in a small saucepan over medium heat. Add sliced onion and sauté 3–4 minutes until softened and just beginning to brown. Add smashed garlic, bay leaf, cardamom pods, cloves, peppercorns, and cinnamon piece. Sauté another 30–45 seconds until fragrant.

Cook rice

Add the drained rice to the saucepan and stir to coat the grains with the spiced fat for 1 minute. Add 1.25 cups water and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 10–12 minutes until water is absorbed and rice is tender.

Finish rice

Turn off heat and let rice rest covered 5 minutes. Gently fluff with a fork, then drizzle the saffron milk over the rice (if used) and fold once to distribute color and aroma.

Garnish & Assembly

Plate the mandi

Spoon a bed of the fragrant mandi rice on a serving plate. Place the fried fish on top of or alongside the rice.

Garnish

Sprinkle crispy fried onion and chopped cilantro over the rice and fish. Add lemon wedges and a small spoon of pickled chili or achar on the side.

Serve

Serve immediately while fish is hot and rice is aromatic. Squeeze lemon over the fish to taste.