An elegant fish curry cooked in coconut milk that makes the perfect partner for a plate of steamy appams. This recipe of fish curry can be easily prepared in about 40 minutes and is just the perfect one for a quick dinner in winters with friends and family.

  • 3 tsp coconut oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 5-6 curry leaves
  • 2 slit green chillies
  • 1/2 sliced onion
  • 1 tsp coriander powder
  • 1/4 tsp mustard powder
  • 1/2 chopped tomato
  • 2 soaked kokum fruits
  • 4 big cubes of any sea fish
  • 1/2 cup fish stock
  • 1/2 cup coconut milk
  • For the tempering:
  • 2 tsp coconut oil
  • 1/4 tsp ginger juliennes
  • 1/4 tsp chopped garlic
  • 5-6 curry leaves
  • 2 Tbsp chopped shallots


  • 1.Heat oil in pan.
  • 2.Add mustard seeds, fenugreek seeds, curry leaves, slit green chillies and sliced onions. Saute till onions turn brown.
  • 3.Now add coriander powder, mustard powder, chopped tomato, kokum fruits, big cubes of any sea fish and fish stock.
  • 4.Cover and cook for 5 minutes.
  • 5.Now remove cover and reduce to a semi dry consistency.
  • 6.Add coconut milk and let simmer for 2 minutes taking care not to let the milk come to a boil.
  • 7.Temper with coconut oil; ginger juliennes, chopped garlic, curry leave and chopped shallots.
  • 8.Serve hot with aapam.