Salmon Mollee

"This is a lovely curry-like recipe but the beauty of this dish is that it doesn't use any exotic and hard to find ingredients. It also opens itself up to substitutions. You can adjust the spices to your taste and might like to try jumbo shrimp instead of salmon. I have also used cooked salmon in this recipe, just add it right at the end of cooking and reduce the overall simmering time accordingly."
photo by Sackville photo by Sackville
photo by Sackville
photo by Sackville photo by Sackville
photo by Ang11002 photo by Ang11002
photo by Ang11002 photo by Ang11002
Ready In:




  • Mix the turmeric and salt in a bowl and roll the fish in the mixture.
  • Leave to sit while you make the sauce.
  • If using cardamom pods or whole cloves, crush to a fine dust.
  • 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.
  • Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
  • Taste and adjust with lemon juice.
  • You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
  • Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
  • Cook for 10 minutes over a medium heat or until the salmon is just cooked.
  • Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.

Questions & Replies

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  1. Jamie G
    I was looking for a nice, light meal that wouldn't be too difficult on a beginner. It was excellent and a real surprise! Thank you for sharing.
  2. MrsMM
    Ideally I'd have liked to give this 2.5 stars going by Zaar guidelines. An interesting variation on salmon, but overall, we were left wanting something 'more.' The predominant flavor was cardamom. I used fresh, and only used 8 pods, thankfully. It was quick to do, with simple instructions. I think it was flavorful enough, and might be better with shrimp, but I don't think we'd make it again.
  3. Dr. Jenny
    I absolutely LOVED this recipe! I made this with salmon and used fresh cardamom pods, as outlined in the recipe. The only small alterations I made were to dice the garlic instead of grating it, and I used crushed red pepper flakes because I could not find 2 fresh red chilies at the store. This was deliciously spicy--I like my food quite spicy, so it was perfect for me. I've already put this recipe in my box of keepers and will be making it again soon. Thanks for posting.
  4. stormylee
    Verry tasty! I think I'll cut down on cardamom and cloves the next time though and use more garam masala instead (my cardamom tube has the prefix "strong" on it so that may be why it came through so much!). When I tasted the sauce the first time, it tasted sort of raw-spicy, so I just randomly squirted some lemon juice on it (which caused the sauce to separate - so don't worry about it) and hoped the salt on the fish would bring all the flavours together. It did! Made for a great lunch! I don't like fish but as everyone keeps telling me it's good-for-you, I try to eat it about once a week - hence I'm always looking for recipes that cover the taste of fish very, very well. ;-) This will certainly do the trick - thanks so much for the recipe! I foresee many a salmon mollee lunch in the future!
  5. Ang11002
    Oh yum! I love love love curry and this is TDF! I think chicken would be awesome in this sauce as well. My only two small subs were ground ginger (about 1/2 tsp) and a few good shakes of dried red chili flakes since I couldnt find the real deal. This tastes like out of a restaurant. This is my FIRST time cooking w/ fish of any kind and it was a success. A well deserved 5 stars to you! :) I hope my pics do it justice!


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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