Fish Juicy Mandi- Half Recipe

Make the marinade

In a blender or food processor, combine garlic, ginger, green chilies, ground coriander, ground cumin, black pepper, turmeric, red chili powder, mandi baharat (or garam masala), lemon juice and 2 tablespoons of olive oil. Blend to a smooth paste, adding 1–2 tablespoons water only if needed to reach a spreadable consistency.

Marinate the fish

Pat fish fillets dry with paper towels. Rub salt evenly over both sides. Coat each fillet generously with the spice-garlic paste, pressing it onto the flesh. Drizzle remaining 2 tablespoons oil over the fillets. Cover and refrigerate for 30 minutes up to 2 hours (longer increases flavor but keep under 2 hours for delicate fish).

Prepare aromatics

Heat a heavy-bottomed wide pot (a Dutch oven or deep skillet with lid) over medium heat. Add butter and 1 tablespoon olive oil. Add the sliced onion and sauté until translucent and beginning to brown, 6–8 minutes. Reserve about 2 tablespoons of the browned onion for garnish and leave the rest in the pot.

Bloom whole spices

To the pot with onions, add cardamom pods, cloves, bay leaves and the optional black lime. Stir for 30–45 seconds until fragrant.

Toast and cook rice

Add the rinsed basmati rice to the pot and stir gently to coat the grains in butter and oil for 1–2 minutes to lightly toast. Add the mandi baharat, salt and the measured water or fish stock. Bring to a gentle boil over medium-high heat.

Simmer the rice

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid and cook undisturbed for 10 minutes. After 10 minutes, do not open immediately—turn the heat off and leave the covered pot on the warm burner for another 6–8 minutes to finish steaming (this produces fluffy rice typical of mandi).

Oven method (recommended)

Preheat oven to 200°C (400°F). Place marinated fillets on a baking tray lined with parchment or lightly oiled. Bake for 10–14 minutes depending on thickness (fish should flake easily and reach internal temp ~60°C/140°F). For a slightly charred exterior, broil on high for the last 1–2 minutes, watching carefully.

Stovetop/Skillet method

Heat a large nonstick or cast-iron skillet over medium-high heat with 1 tablespoon oil. When hot, add fillets skin-side down (if skin on). Cook without moving for 3–5 minutes until nicely seared, then flip and cook 2–4 minutes more until just cooked through. Reduce times for thinner fillets.

Alternative steam-in-pot mandi finish (optional for authentic smoky mandi)

If you want a traditional mandi finish, after the rice has steamed and the fish is seared quickly, make a small foil 'tava' or rack and place the cooked fish on top of the rice (or suspend above rice) then cover tightly and keep on very low heat for 5 minutes to allow flavors to mingle. To add smoky aroma, heat a small piece of charcoal until red hot, place it in a small metal cup, pour 1 tsp oil over it and quickly drop into the center of the pot, then close the lid immediately to trap smoke for 2–3 minutes.

Fluff the rice gently with a fork to separate grains. Transfer rice to a large serving platter if desired, creating a shallow bed in the center for the fish.

Place the cooked fish fillets on top of the rice. Spoon any pan juices from the fish over the fillets and rice for added moisture and flavor.

Scatter reserved browned onions, fried onions, toasted almonds or pine nuts, chopped cilantro and mint over the rice and fish. Serve with lemon wedges and hot tomato sauce or zhug on the side.