SALMON FISH MOLEE

To streamline the cooking process, prepare the tempered oil garnish, also known as a tarka, while the fish is steaming.

4 tablespoons vegetable oil 1 medium red onion, sliced

4 cloves garlic, thinly sliced 1-inch knob ginger, julienned 1 serrano chile, halved (seeds kept

intact)

2 small carrots, thinly sliced 1 teaspoon ground turmeric

2 cups coconut milk

1/2 cup water

2 teaspoons salt, or to taste 2 pounds salmon fillet, cut into

2-inch pieces

2 tablespoons coconut oil 1 teaspoon mustard seeds

1 sprig curry leaf (optional)

4 to 6 shishito peppers

Juice of 1 small lime

In a large saute pan, heat the oil over high heat. Add the onion, garlic, ginger, chile and carrot. Saute until the onion is translucent. Stir in the turmeric. Decrease to medium heat flame and add the coconut milk, water and salt, stirring to combine. Let simmer 3 to 4 minutes.

Add the salmon pieces, cover with a lid, and let cook in the coconut gravy 5 to 6 minutes.

Meanwhile, prepare the tempered oil garnish: Heat the coconut oil in a small saute pan. Add the mustard seeds. Once they pop, about 30 seconds, add the curry leaf and shishito peppers. Cook until the peppers blister, about 1 minute. Turn the flame off.

Once the salmon has cooked, turn the flame off and stir in the lime juice. Add the tempered oil, spreading the contents over the dish. Serve warm over steamed rice. Serves 4 to 6.

Per serving, based on 4: 764 calories (percent of calories from fat, 66), 49 grams protein, 16 grams carbohydrates, 5 grams fiber, 57 grams fat (34 grams saturated), 118 milligrams cholesterol, 1,251 milligrams sodium.

STYLING BY ASHA GOMEZ / CONTRIBUTED PHOTOS BY CHRIS HUNT