Fish Mandi

  • 02 Feb - 08 Feb, 2019
  • Mag The Weekly
  • Cookery


· 1½ cup long grain rice.

· 3 tablespoon oil

· 2 small cinnamon stick

· 6 cloves

· 2 small cardamom pods

· 6 cloves

· 1 dried lemon

· 1/4 teaspoon cumin seed

· 1 onion

· 1 tablespoon ginger garlic paste

· 1 tomato

· 2 tablespoon tomato paste

· 4 green chilies

· 3 cup warm water

· 1 tbsp Arabic masala

· ¼ teaspoon turmeric powder

· ¼ teaspoon pepper powder

· Salt to taste


· 1 tablespoon Arabic masala

· 1 tablespoon Arabic masala

· Salt as required

· 1 tablespoom olive oil


Clean and wash the fish, pat dry and marinate the fish with above mentioned ingredients, keep aside for 20 minutes. Wash the rice and soak it for 10 minutes and drain it. Heat oil in a pan, add marinated fish, shallow fry and keep aside. Heat the same oil in a thick bottom vessel, add whole masalas and sliced onion, stir for 2 minutes. Now add ginger garlic paste, salt, green chilies, dried lemon (cut into two pieces) and tomato, sauté it for few minutes. When tomato is done add tomato paste, pepper powder and Arabic masala, stir for few seconds, then add warm water. When it is boiled, add rice, add crushed fish (take one piece of fried fish and crush it) stir well and cover with a air tight lid, cook until the rice is almost done. Now, layer the fried fish on top of the rice and close the lid, cook further for five minutes on slow flame, switch off the flame and leave it for 30 minutes. Open the lid, take out the fish from the rice and mix the rice well.