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Salmon Mollee

Salmon Mollee

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50


Serves 4

  • 2 salmon fillets, cut into strips

  • 1teaspoon salt

  • 1tablespoon turmeric

  • 1 onion , finely chopped

  • 1 -2small red chile, chopped

  • 3cm fresh ginger, grated

  • 2 garlic cloves, grated

  • 1teaspoon ground cardamom or 12 cardamom pods

  • 1teaspoon ground cloves

  • 1teaspoon garam masala

  • 1teaspoon ground cinnamon or 5 cm cinnamon sticks

  • 50g butter or 1 tablespoon olive oil

  • 400g coconut milk (I use low-fat)

  • lemon juice, to taste

  • fresh coriander leaves, for garnish

  • cooked rice (basmati is best)


  • 01

    Mix the turmeric and salt in a bowl and roll the fish in the mixture.

  • 02

    Leave to sit while you make the sauce.

  • 03

    If using cardamom pods or whole cloves, crush to a fine dust.

  • 04

    Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.

  • 05

    Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).

  • 06

    Taste and adjust with lemon juice.

  • 07

    You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.

  • 08

    Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.

  • 09

    Cook for 10 minutes over a medium heat or until the salmon is just cooked.

  • 10

    Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.



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