Fish Mandi

Experience the aromatic flavors of Middle Eastern cuisine with this Fish Mandi, featuring tender fish and fragrant basmati rice infused with spices. Ideal for a cozy family dinner or a special gathering.

• 1 kg whole fish (e.g., snapper or pomfret)
• 2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 large onion
• 4 cloves garlic
• 1 tablespoon ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon cinnamon powder
• 4 cups fish stock or water
• Salt to taste salt
• 1 lemon lemon
• Fresh coriander for garnish fresh coriander

Method

1. 1

   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.

2. 2

   Add the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

3. 3

   Stir in the ground cumin, coriander, turmeric, and cinnamon. Cook for another minute to toast the spices.

4. 4

   Add the cleaned fish to the pot, season with salt, and cook for about 5 minutes on each side until lightly browned.

5. 5

   Remove the fish and set aside. In the same pot, add the soaked basmati rice and stir well to coat with the spices.

6. 6

   Pour in the fish stock or water, bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the rice is cooked.

7. 7

   Place the fish back on top of the rice, cover, and steam for an additional 10 minutes until the fish is fully cooked.

8. 8

   Serve the Fish Mandi garnished with fresh coriander and lemon wedges.