Salmon Molee
Salmon Molee
Whip up this quick and easy Indian fish curry recipe by Thevi Kulendran.
  • Difficulty Level Easy
  • Preparation Time 20 minutes
  • Cooking Time 40 minutes
  • Yield 4 to 5 servings
  • 3 salmon fillets
  • 1 large onion, sliced thinly
  • 3 cloves garlic, sliced
  • 2 sprigs curry leaves 
  • 2 medium tomatoes, chopped
  • 2 green chilies, halved and seeds removed
  • 2 teaspoons turmeric powder
  • 3 teaspoons cumin powder
  • 1 cinnamon stick
  • 1 teaspoons cumin seeds
  • ½ teaspoon mustard seeds
  • 200 millilitres coconut cream
  • 2 cups of water
  • 2 tablespoons lemon juice
  • Coconut oil
  • Salt 
  1. Marinate the salmon fillets with 1 tsp turmeric powder, 1 tsp cumin powder and salt. Set aside.
  2. In a pan, heat some coconut oil and pan fry salmon fillets till golden brown. Remove fillets from pan and set aside.
  3. Using the same pan, add more coconut oil (if needed), and sauté the cinnamon stick, cumin and mustards seeds till fragrant. Then add the sliced onions, garlic and curry leaves. Cook onions till soft and slightly caramelised. Now add the chopped tomatoes, green chili and continue cooking for a minute or two. Add the remaining turmeric and cumin powder. Sauté for another minute. Pour in the coconut cream and water. Mix well and bring it to a gentle boil. Add in the lemon juice. Season to taste. As the curry simmers gently, carefully place the pan fried salmon fillets into the gravy. Continue simmering for another minute or so. Do not over boil as the coconut milk will curdle. 
  4. Serve Salmon Molee with rice or string-hoppers (also known as Idiyappam in Tamil or Putu Mayam in Malay).

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