Dinner

Tandoori-Spiced Branzino en Papillote with Green Mango, Charred Fennel & Black Cumin Rice

Name: Tandoori-Spiced Branzino en Papillote with Green Mango, Charred Fennel & Black Cumin Rice
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 2 whole branzino (1.25 lb each), scaled and gutted, gills removed; ¼ cup plain yogurt; 1 tbsp tandoori spice blend (or homemade: 1 tsp Kashmiri chili, ½ tsp cumin, ½ tsp coriander, ¼ tsp smoked paprika, ¼ tsp turmeric); 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1 tbsp ginger, finely julienned; 2 green mangoes, peeled, pitted, sliced into thin batons; 1 fennel bulb, sliced paper-thin on a mandoline (about ¼ inch); 8 fresh cilantro sprigs; 2 tbsp ghee, divided; Salt and black pepper; Juice of 1 lime; 1 cup basmati rice; 1.75 cups water or light vegetable stock; 1 tsp black cumin seeds; 3 green cardamom pods, lightly cracked; 1 bay leaf; 2 tbsp neutral oil; 3 shallots, thinly sliced; ½ tsp chaat masala; Fresh mint leaves for finish

An elegant, showstopping dinner: whole branzino rubbed with tandoori spices (yogurt, kasuri methi, Kashmiri chili) steamed in parchment with tart green mango, charred fennel, cilantro, and ginger, served alongside a fragrant basmati infused with black cumin and finished with crispy fried shallots for textural contrast.

1393cal 114gprotein 131gcarbs 46gfat 18min prep 28min cook 2serves

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