Fish Juicy Mandi- Single Recipe

Prepare the fish: Pat the cleaned fish dry with paper towels. Make 3–4 diagonal slashes on each side about 1/2-inch deep to allow marinade penetration.

Make the marinade: In a bowl combine yogurt, garlic paste, ginger paste, ground coriander, ground cumin, turmeric, black pepper, ground cardamom, baharat (or mandi spice blend), salt, lemon juice, and olive oil. Mix to a smooth paste.

Marinate the fish: Rub the marinade all over the fish, into the slashes and inside the cavity. Cover and refrigerate for at least 1 hour, preferably 2–4 hours. If short on time, allow 30 minutes at room temperature.

Preheat oven or grill: Preheat the oven to 200°C (400°F). If using a charcoal or wood grill to replicate mandi flavor, prepare for indirect heat and have some hot embers for smoking later.

Roast or grill the fish: Place the marinated fish on a lightly oiled baking sheet or on a baking rack. Roast for 18–25 minutes depending on thickness (fish is done when flesh flakes easily and internal temp reaches 60°C/140°F). If grilling, sear over direct heat 2–3 minutes per side then move to indirect heat to finish, about 10–15 minutes.

Optional smoky finish (highly recommended): When fish is nearly done, heat a small piece of charcoal until red-hot. Place the hot charcoal in a small metal bowl or piece of foil, add 1 tsp ghee on top so it smokes, and immediately place it inside the fish tray or under a covered grill. Close the oven/grill for 3–5 minutes to infuse smokiness. Remove charcoal carefully.

Prepare saffron (optional)

If using saffron, steep saffron threads in warm milk for 10 minutes and set aside.

Toast whole spices: In a heavy saucepan or pot, heat 1 tablespoon ghee over medium heat. Add whole peppercorns, cardamom pods, cloves, cinnamon stick and bay leaf. Toast for 30–45 seconds until aromatic.

Sauté aromatics and tomato: Add sliced onion to the pot and cook, stirring, until translucent and beginning to brown (6–8 minutes). Add sliced garlic and cook 30 seconds. Add chopped tomato and tomato paste and cook 2–3 minutes until tomato softens.

Add rice and stock: Drain the soaked rice and add to the pot, stirring to coat grains with oil and spices for 1–2 minutes. Add water or fish stock and salt. Bring to a gentle boil.

Layering technique for mandi texture: Reduce heat to low, stir once, then cover the pot tightly with a heavy lid or seal with foil to trap steam. Cook on very low heat for 12–15 minutes until rice is tender and liquid absorbed. If using saffron, drizzle saffron milk over rice just before closing the lid for the final steam.

If you want a separate moist layer (mandi juiciness): Reserve about 1/4 cup of the cooking broth before rice finishes. This broth can be spooned over rice on serving to add juiciness. Alternatively, when plating, place roasted fish atop the rice and pour a few tablespoons of warm broth over the fish and rice to marry flavors.

Finish rice with ghee: Once rice is cooked, remove from heat and drizzle remaining 1 tablespoon ghee over the rice; gently fluff with a fork to separate grains.

Plate the dish: Spread cooked rice on a large serving platter or individual plate. Place the roasted fish on top or to the side. Spoon reserved fish broth over the rice (1–3 tablespoons per serving) so the rice is juicy but not soggy.

Garnish: Scatter toasted almonds and pine nuts, sprinkle chopped cilantro, and top with fried shallots. Serve with lemon wedges and hot green chutney or chili sauce on the side.

Serve immediately: Mandi is best served hot, with the fish moist and the rice fragrant and slightly juicy. Provide extra lemon and chutney at the table.