Chettinad Meen Mandi
A unique fish curry made with rice-washed water (mandi).
About this dish
Meen Mandi is a unique, heritage dish from the Chettinad region that utilizes 'Arisi Mandi'—the water used to wash rice. This starchy liquid acts as a natural thickener and lends a silky mouthfeel to the curry. It is a light, slightly tangy, and highly fragrant fish preparation that avoids the heavy coconut pastes common in other coastal curries.
Ingredients
The Fish and Mandi
- 500g Firm white fish (King fish or Sea bass), cleaned and sliced
- 500ml (2 cups) Arisi Mandi (Water from the second wash of rice)
- 1 small lemon-sized ball Tamarind
- 1/2 teaspoon Turmeric powder
Aromatics and Veggies
- 15 Small onions (Shallots), peeled and left whole
- 10 cloves Garlic, bruised
- 4 Green chillies, slit lengthwise
- 1 large Tomato, chopped
- 10-12 pieces Lady's Finger (Okra), cut into 2-inch pieces
Tempering
- 2 tablespoons Gingelly oil
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Fenugreek seeds
- 1/2 teaspoon Urad dal
- 2 sprigs Curry leaves
Method
- 1
Prepare the Mandi
When washing rice for your meal, discard the first wash (which removes dust). Collect the second and third wash water; this starchy, cloudy liquid is your 'Mandi'. Soak the tamarind in 1/2 cup of this mandi for 15 minutes, then extract the juice.
- 2
Sauté the Tempering
Heat gingelly oil in a wide, shallow pan (Meen Chatti). Add mustard seeds and let them pop. Add fenugreek seeds and urad dal, sautéing until the dal turns golden. Toss in the curry leaves and slit green chillies for a burst of aroma.
- 3
Softening Aromatics
Add the whole shallots and bruised garlic. Sauté for 3-4 minutes on medium heat. The shallots should become translucent but not browned, maintaining their sweetness to balance the tamarind.
- 4
Adding Vegetables
Add the okra (Lady's Finger) and sauté for 2 minutes to reduce the sliminess. Add the chopped tomatoes and turmeric powder. Cook until the tomatoes are soft and the oil starts to coat the vegetables.
- 5
The Simmering Base
Pour the remaining rice mandi and the tamarind extract into the pan. Add salt to taste. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5-7 minutes. The starch in the rice water will begin to slightly thicken the broth.
- 6
Poaching the Fish
Gently slide the fish slices into the simmering liquid. Ensure the fish is mostly submerged. Do not stir vigorously with a spoon, as fish is delicate and will break; instead, gently shake the pan to distribute the pieces.
- 7
Final Cook
Cover the pan and cook on medium-low heat for 6-8 minutes depending on the thickness of the fish. The fish is done when it turns opaque and flakes easily with a fork. Overcooking will make the fish rubbery.
- 8
Resting the Curry
Turn off the heat and garnish with a few fresh curry leaves. Let the Mandi rest for 10 minutes. The starch will settle slightly, and the flavors will balance out during this time.
Notes & variations
- If you don't have rice water, mix 1 tsp of rice flour in 2 cups of water as a substitute.
- Lady's Finger (Okra) is traditional, but you can also use small eggplants (brinjal).
- This is a white/pale yellow curry; do not add red chilli powder.
- Use a wide pan to prevent the fish pieces from stacking and breaking.
Serve with
Serve with steamed rice and a spicy potato or yam stir-fry.
Cook's note
The 'second wash' rice water is key; the first wash is too dirty, and the fourth is too thin. The second wash has the perfect starch concentration.