Step 1

Heat coconut oil in a pan over medium-high heat.

Step 2

When the oil is hot, add mustard seeds, chilies, and curry leaves and let them crackle for 5-6 seconds.

Step 3

Add onions, ginger, and garlic, and cook till onions turn translucent (4-5 minutes), stirring frequently.

Step 4

Add tomatoes and cook for a minute, stirring frequently.

Step 5

Now add raw mangoes and 1/2 cup of water and mix well. Cover the pan with a lid and cook for 3-4 minutes.

Step 6

Add salt, turmeric powder, and Kashmiri red chili powder, and cook for a minute.

Step 7

Add fish slices, 1 cup water, and coconut milk. Stir gently by shaking the pan. Cook for 5-6 minutes.

Step 8

Check for salt and add more if needed.

Step 9

Serve hot with rice or appam.