Fish Mandi


1/2 kg fish pieces ( I used king fish)
2 tsp chilli powder
1 tsp + 1 1/2 – 2 tbsp mandi masala / arabic masala powder
1/2 tsp + 1/2 tsp pepper powder
1/4 tsp turmeric powder
1 tbsp lemon juice
2 1/2 cup sella basmati rice
1 onion, thinly sliced
2 whole green chillies
1 tomato, grind to paste
1 1/2 -2 tbsp arabic masala powder
1 dried lemon
2 bay leaves
2 cinnamon
1 tsp black pepper corns
3 cardamoms
3 cloves
salt to taste
oil, as required


  1. Wash the sella basmati rice and soak in water for 3/4-1 hour.
  2. In a bowl, add chilli powder, 1 tsp mandi masala, 1/2 tsp pepper powder, turmeric powder, lemon juice, 1 tbsp oil and salt and mix well.
  3. Add cleaned fish pieces and marinate well with the masala and keep it aside for 30 minutes.
  4. Heat 5-6 tbsp oil in a pan and add marinated fish and fry on both sides and keep it aside.
  5. In the same pan add little more oil and add bay leaves, cinnamon, pepper corns, cardamoms and cloves.
  6. Add sliced onion and green chillies and saute well.
  7. Add tomato paste into this and saute well till cooked.
  8. Add 1 1/2 – 2 tbsp mandi masala, 1/2 tsp pepper powder, salt and dried lemon and mix well.
  9. Then add 3 3/4 cup of water and salt and boil well.
  10. Add drained rice into this and mix well and cook it covered for about 15 minutes.
  11. Then add some red and yellow food colour mixed with little milk / water on top and place the fried fish on top of the rice.
  12. To get smoky flavour to the rice, place a small steel bowl inside the rice.
  13. Heat a piece of charcoal on direct flame until it is nicely hot, this will take a few minutes. Once the charcoal is hot, place it in the bowl that is in the rice and pour a tsp of oil on top.
  14. Cover the pan immediately with a tight lid and keep it in low flame for 5 minutes.
  15. Then open the lid and remove the charcoal bowl from the rice.
  16. Remove the fish from the rice to a plate and mix the rice gently.
  17. Transfer the rice to a to a large serving plate and place the fried fish pieces on top. Serve with salata hara, salad etc…


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