Kerala Fish Curry with Appam

Kerala Fish Curry with Appam

From   Hi Tea

Prep: 16 hours

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: Kerala

This is eaten as a breakfast snack in most Kerala homes at least once a week


  • Basa fish fillets 250 gms
  • Coconut oil 2 tbsps
  • Mustard seeds 1 tsp
  • Fenugreek seds (methi dana) ½ tsp
  • Curry leaves 10
  • Green chillies, slit 3
  • Ginger, chopped 2 tbsps
  • Garlic, chopped 2 tbsps
  • Medium onions, chopped 2
  • Salt to taste
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Crushed black peppercorns 1 tsp
  • Medium tomatoes, chopped 2
  • Coconut milk 300 ml
  • Tamarind pulp 1 tbsp
  • Raw rice 200 gms
  • Parboiled rice 100 gms
  • Sugar 2 tbsps
  • Yeast 1 tbsp


  • To make fish curry, heat coconut oil in a deep non-stick pan, add mustard seeds, fenugreek seeds, curry leaves and green chillies and let the seeds splutter. Add ginger, garlic, onions and salt, mix and saute till onions are lightly browned.
  • Add turmeric powder, ½ tsp red chilli powder, crushed black peppercorns, tomatoes and a little water and cook for 10 minutes.
  • Cube fish fillet and marinate with some salt and remaining red chilli powder for 5 minutes.
  • Add 200 ml coconut milk and tamarind pulp and mix well.
  • Add fish, mix gently and cook for 2-3 minutes.
  • To make the appam, rinse both the rice together a couple of times. Soak them overnight.
  • Drain and put them in a mixer jar and grind to a fine batter. Transfer into a deep vessel. Add salt, sugar and remaining coconut milk and mix nicely. Let it ferment overnight.
  • Add yeast and mix well and set aside for the yeast to prove.
  • To make the appam, heat a non-stick appam kadai, pour a ladle full of batter in it and swirl the kadai so that the batter spreads evenly on the sides. Most of the batter collects in the centre.
  • Cover the kadai and let appam cook. The base would become nicely light golden.
  • Serve the appam hot or warm with fish curry.