Delicious King fish Mandi Cooking Secret | Arabic Recipe | ماندي السمك

Slice the fish into thin, flat pieces.

In a mixing bowl, combine the spice powders: 1 teaspoon of salt, 1/2 teaspoon of turmeric, 2 teaspoons of Kashmiri chili powder, 1 teaspoon each of chili powder and pepper powder, 2 tablespoons of cornflour, 1 tablespoon of ginger-garlic paste, juice of half a lemon, 1 tablespoon of chicken stock powder, and 3 tablespoons of olive oil. Mix well to form a thick paste.

Rub the masala evenly on the fish pieces and let it rest for half an hour.

Wash and soak the rice for an hour.

Heat oil in a kadai for shallow frying the fish. Place the marinated fish in the kadai and shallow fry both sides on medium-high heat for about 10-12 minutes total.

In a large pot, boil 2.5 liters of water for the rice. Add 2 tablespoons of oil, whole spices, 2 dry lemons, and 4 tablespoons of salt.

Once the water is boiling, drain the soaked rice and add it to the pot. Cook for 15-20 minutes on high flame, then drain the water and set aside the rice.

In a large pot, heat 3 tablespoons of oil and add whole spices: 2 tablespoons of coriander seeds, 1 teaspoon of peppercorns, 2-3 cinnamon sticks, 5-6 cardamom pods, 1/2 teaspoon of cumin seeds, and 2 bay leaves. Sauté for a minute.

Add one large chopped onion and sauté until golden brown. Then add 2 tablespoons of ginger-garlic paste and sauté for 30 seconds.

Add 1 chopped capsicum and mix. Sprinkle in the spice powders: 1 teaspoon of salt, 2 teaspoons of Kashmiri chili powder, 1/2 teaspoon of turmeric, 3 teaspoons of Mandi masala, and 1 tablespoon of chicken stock powder. Stir and let it cook on low flame for 5 minutes.

Add chopped coriander and mint leaves, then mix well.

Add the cooked rice and spread it evenly. Pour soaked saffron milk over the rice and place the fried fish on top.

Cover the lid and cook on low flame for 5 minutes, then turn off the flame.

To smoke the Mandi, place a bowl in the pot and add red-hot coal. Pour a tablespoon of olive oil on the coal, cover the lid, and let it rest for 15 minutes. Remove the coal and serve the fish mandi.

Equipment Needed

Spice Level:

Dietary