Slow-cooked salmon curry

This recipe was picked and published in Guardian News Paper on 22nd February 2014
See the link on Guardian life and style page:

This dish is based loosely on a Keralan fish curry called "fish molly"– and it is one of those recipes that will make everyone to go in for seconds. I believe skin and bone adds a depth of flavour, but use skinless fillets if you prefer. Serve it with fluffy rice and mixed salad leaves.

Serves 4


1 tbsp coconut oil 
2 red onions, sliced 
1 yellow pepper, sliced 
1 red pepper, sliced 
1 tsp finely grated ginger 
1 tsp crushed garlic 
3 tbsp lemon juice
1½ tsp salt 
¾ tsp chilli flakes 
400ml thick coconut milk
850g salmon 
A small bunch of coriander leaves, chopped


Heat the coconut oil in a nonstick frying pan. Fry the onions until browned, then add the peppers and cook for 2-3 minutes.

Preheat the oven to 170C/335F/gas mark 3½. Put the ginger, garlic, lemon juice, salt, chilli flakes and coconut milk in a large mixing bowl with 150ml water. Stir in the vegetables then pour into a casserole dish.

Immerse the salmon in the sauce, cover the dish and bake for 10 minutes, then reduce the heat to 140C/275F/gas mark 1 and cook for a further 30 minutes.

Garnish with chopped coriander leaves just before serving with steamed rice and salad.


Nutritionist Reading, Berkshire
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