Dive into the tantalizing world of Indian cuisine with our exquisite Meen Molee Salmon in Molee Sauce! This dish is not just a meal; it’s an experience that transports your taste buds straight to the coastal kitchens of Kerala. Imagine succulent salmon fillets simmered in a rich, creamy coconut milk sauce, infused with aromatic spices and fresh herbs. Perfect for a weeknight dinner or a special occasion, this recipe promises to impress your family and friends. Ready to elevate your culinary game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound salmon fillets
- 1 cup coconut milk
- 1 onion, sliced
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh curry leaves
- 1 tablespoon coconut oil
Instructions
- Begin by gathering all the ingredients: 1 pound of salmon fillets, 1 cup of coconut milk, 1 sliced onion, 2 slit green chilies, 1 tablespoon of ginger-garlic paste, 1/2 teaspoon of turmeric powder, salt to taste, fresh curry leaves, and 1 tablespoon of coconut oil.
- In a large skillet or pan, heat 1 tablespoon of coconut oil over medium heat. Allow the oil to warm up until it shimmers but does not smoke.
- Add the sliced onion to the pan and sauté for about 3-4 minutes, or until the onions become translucent and slightly golden.
- Next, add the ginger-garlic paste to the pan and sauté for an additional 1-2 minutes until the raw smell dissipates.
- Stir in the slit green chilies and fresh curry leaves, cooking for another minute to release their flavors into the oil.
- Sprinkle in the turmeric powder and mix well, ensuring the spices are evenly distributed throughout the onion mixture.
- Carefully place the salmon fillets into the pan, skin-side down if applicable. Cook for about 3-4 minutes on one side, allowing the salmon to sear and absorb the flavors.
- Gently flip the salmon fillets over and pour 1 cup of coconut milk over the top. Season with salt to taste.
- Reduce the heat to low and cover the pan with a lid. Let the salmon simmer in the coconut milk for about 10-15 minutes, or until it is cooked through and flakes easily with a fork.
- Once the salmon is cooked, remove the lid and allow the sauce to simmer for an additional 2-3 minutes, letting it thicken slightly.
- Remove the pan from heat and let it rest for a couple of minutes. Garnish with additional fresh curry leaves if desired.
- Serve the Meen Molee Salmon hot with steamed rice or Indian bread to soak up the delicious molee sauce.
Tips
- Fresh Ingredients: Always opt for fresh salmon and high-quality coconut milk to enhance the flavor of your dish. Fresh curry leaves are also key to achieving that authentic taste.
- Adjust Spice Levels: If you prefer a milder dish, reduce the number of green chilies or remove the seeds. Conversely, if you enjoy heat, feel free to add more chilies or even a pinch of red chili powder.
- Perfect Searing: Ensure your pan is hot enough before adding the salmon to achieve a nice sear. This not only locks in moisture but also adds a beautiful color to the fish.
- Simmer Gently: When adding the coconut milk, keep the heat low to prevent curdling. A gentle simmer allows the salmon to cook evenly while absorbing all the delicious flavors of the sauce.
- Serving Suggestions: Pair your Meen Molee Salmon with steamed basmati rice or warm naan to soak up the rich molee sauce. A side of sautéed vegetables or a fresh salad can also complement the meal beautifully.
Nutrition Facts
Calories: 254kcal
Carbohydrates: g
Protein: g
Fat: 21g
Saturated Fat: g
Cholesterol: 28mg
