Fish Mandi Recipe By Food Fusion

In a tarka pan, add coriander, cumin, black peppercorns, green cardamom, star anise, cloves, fennel seeds, dried lemon, cinnamon sticks, bay leaves, & dry roast on low flame until fragrant.

Let it cool down & transfer it to a spice grinder.

Add red chilli powder, pink salt, turmeric powder, kashmiri red chilli powder, grind well, mandi spice mix is ready, set aside.

In a flat dish, add (1 tbs) mandi spice mix (reserve for later use), pink salt, red chilli powder, turmeric powder, kashmiri red chilli powder, ginger garlic paste, lemon juice, cooking oil, whisk until well combined.

Add Surmai fish pieces & apply marinade, cover with aluminium foil & marinate for 30 minutes.

After 30 minutes place marinated fish in a preheated oven & bake for 15-20 minutes at 200 °C then remove foil & bake for 12-15 minutes at 200 °C.

In a blending jar, add tomatoes, fresh coriander, garlic, green chillies, coriander, seeds, pink salt, lemon juice, & blend well.

Mandi sauce is ready, set aside.

In a cooking pot, add cooking oil, heat it, add almonds, fry on medium flame for 1 minute or until golden, take out & set aside.

In the same cooking oil, add onion, fry on medium flame for 2 minutes, add ginger garlic paste, tomato puree, mix well.

Add reserved mandi spice mix, dried lemon, mix well, cook on medium flame until oil separates.

Add water, mix well & bring it to boil, add soaked rice, pink salt, chicken cube, mix well, cook on high flame for 4-5 minutes.

Add fried almonds, cover & steam cook for 10-15 minutes with a heat diffuser plate.

In a serving platter, add mandi rice, baked fish, garnish with lemon slices, give a coal smoke & serve with prepared mandi sauce & salad!

Equipment Needed

Spice Level:

Dietary