Fried Fish and Kokum Curry Rice Recipe

Fried Fish & Kokum Curry Rice

Total Time: 15 minutes

Serves: 2

Sailing out from Goa and the coastal regions of Maharashtra, Solkadhi is a popular summer appetizer usually eaten with rice or enjoyed as a refreshing summer drink after meals. It is a 100% plant-based appetizer made from coconut milk and kokum. Kokum is the dried fleshy skin of Garcinia indica ('ratambe' in Marathi) that has a beautiful deep purple-pink colour from its anthocyanin pigments.

Chef’s note:

  • Solkadhi is best served immediately after tempering, or as a cool drink after refrigerating. 
  • Coconut milk can get spoiled in the hot weather, so be sure to refrigerate the kokum curry for a couple of hours before serving.
  • The curry tastes best when consumed on the day.


  • 3 tablespoons of Boombay’s Kokum + Green Chilli Dressing
  • 1 and ½ cup of Coconut Milk
  • 1 teaspoon of Cumin Seeds
  • A few Curry leaves
  • Salt to taste
  •  ½ tablespoon of Oil
  • 1 cup of Cooked Rice
  • Coriander, chopped to garnish
  • 1 of your favourite Fish
  • 1 tablespoon of Fish Masala
  • ½ tablespoon of Rice flour
  • ½ tablespoon of Rava flour

Products Used:


  1. Heat oil in a pan and saute cumin seeds and curry leaves for a minute
  2. Add our Kokum + Green Chilli Dressing to the pan
  3. Add coconut milk and mix well
  4. Season the kadhi with salt and serve with rice. 
  5. Take a dish and mix the rice flour, rava flour, salt and fish masala
  6. Coat the fish in the mixture and fry on both sides
  7. Enjoy the fish with kokum curry and rice