Kobriyanam

• 1 whole fish of choice
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp oil
• Banana leaves or tinfoil (for wrapping)

• 2 cups long-grain basmati rice
• 1 tbsp ghee
• 1 tbsp mustard seeds
• 1 tbsp urad dal
• 1 tbsp chana dal
• 2 dried chilies
• Curry leaves
• 2 fresh green chilies
• 2 cups shredded coconut (plus 1 cup extra for freshness)
• A handful of cashews

Preparation Time: 1 hour

• Mix salt, chili powder, cumin powder, coriander powder, garam masala, and oil to form a paste.
• Rub the paste thoroughly over the fish, covering every crevice.
• Wrap the fish in banana leaves or tinfoil and bake for 1 hour.
• Wash the basmati rice and boil it for 10 minutes until cooked.
• Strain the rice and set it aside.
• Heat ghee in a pan, then add mustard seeds, urad dal, and chana dal. Toast on medium heat.
• Add dried chilies, curry leaves, fresh green chilies, shredded coconut, and cashews.
• Cook until the coconut flakes turn golden brown.
• Add the cooked rice and fold in all the tempered flavors.
• Add another cup of shredded coconut for freshness and mix well.
• Serve the baked fish with Kobriyanam rice on a banana leaf.
• Garnish with mango chutney, lemon slices, and enjoy!

Chef’s Tip: For extra aroma, use freshly grated coconut.