Salmon Mollee - cooking recipe

Ingredients

2 salmon fillets, cut into strips
1 teaspoon salt
1 tablespoon turmeric
1 onion, finely chopped
1 -2 small red chile, chopped
3 cm fresh ginger, grated
2 garlic cloves, grated
1 teaspoon ground cardamom or 12 cardamom pods
1 teaspoon ground cloves
1 teaspoon garam masala
1 teaspoon ground cinnamon or 5 cm cinnamon sticks
50 g butter or 1 tablespoon olive oil
400 g coconut milk (I use low-fat)
lemon juice, to taste
fresh coriander leaves, for garnish
cooked rice (basmati is best)

Preparation

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.