Fish Juicy Mandi- Full Recipe

Prepare fish

Pat fish fillets dry with paper towels. If fillets are large, cut into portions of about 150-200 g each. Make 2-3 shallow diagonal slashes on each fillet to help the marinade penetrate.

Make marinade

In a bowl combine Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, black pepper, chili powder/paprika and 2 tsp salt. Stir in 2 tablespoons olive oil and the saffron that has been soaked in 1 tablespoon warm milk. Mix until smooth.

Marinate fish

Coat each fillet thoroughly with the marinade, making sure the slashes are filled. Cover and refrigerate for at least 1 hour, ideally 2–3 hours (up to 6 hours).

Prepare rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rinsed rice in cold water for 30 minutes, then drain.

Toast whole spices & onions

Heat 3 tablespoons ghee in a large heavy-bottomed pot (with tight-fitting lid) over medium heat. Add the cinnamon stick, cardamom pods, cloves, star anise and whole peppercorns. Toast 1–2 minutes until fragrant. Add the sliced onion and cook, stirring occasionally, until soft and golden-brown, about 8–10 minutes. Add the smashed garlic and cook 1 minute more.

Add rice & stock

Add drained rice to the pot and gently stir to coat the grains with ghee and spices for 1–2 minutes. Add ground cumin, ground coriander and 1.5 tsp salt. Pour in 5 cups hot stock, then add the saffron/milk reserved from the marinade. Bring to a gentle boil over medium-high heat.

Simmer rice

Lower heat to the lowest setting and cover the pot tightly with the lid. Cook for 12–15 minutes until rice is tender and liquid is absorbed. Turn off heat and let the rice rest, covered, for 10 minutes to steam.

Oven method (recommended for even cooking)

Preheat oven to 200°C (390°F). Place marinated fillets on a baking tray lined with parchment and brush with remaining 1 tablespoon olive oil. Bake 10–14 minutes depending on thickness, until fish is opaque and flakes easily with a fork. For extra color, broil for 1–2 minutes at the end.

Stovetop pan-sear method

Heat a large nonstick skillet over medium-high heat with 1 tablespoon oil. When hot, add fillets skin-side down (if skin-on) and cook 3–5 minutes until crisp, then carefully flip and cook another 2–4 minutes until just cooked through. Reduce heat if browning too quickly.

To add authentic smoky aroma: heat a small piece of charcoal directly over gas flame until red hot (use tongs). Place the hot charcoal in a small heatproof bowl set in the center of the cooked rice pot (or on a metal spoon). Drizzle 2 tsp ghee or oil onto the charcoal to create smoke, immediately cover the pot tightly with lid to trap the smoke. Let sit 3–5 minutes, then remove bowl/charcoal and discard carefully.

Fluff the rice gently with a fork. Transfer rice to a large serving platter or keep in the pot. Arrange the cooked fish fillets on top of the rice. Scatter fried shallots/onions, toasted nuts and chopped cilantro over the rice and fish. Serve with lemon wedges on the side.

Serve immediately while hot. Offer extra yogurt-based sauce or tahini/garlic sauce if desired.