Fish Curry

AJI-NO-MOTO® Umami Seasoning


Curry Sauce
  • 1/4 cup 30g Coriander Leaves & Stem
  • 1 1/2 cups 325ml Coconut Milk
  • 2 Tbsps 30g Red Onion
  • 1 Tbsp 15g Ginger
  • 2 Tbsps 30g Garlic
  • 1 Tbsp 15ml Fish Sauce
  • 1 tsp 2g Chili Powder
  • 1 tsp 2g Cumin
  • 2 tsps 10g Brown Sugar
  • 1 tsp 2g Turmeric
  • 2 tsps 10g Shrimp Paste
  • 1 tsp 5g Red Chili
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
Other Ingredients
  • 2 cups 450g Salmon Fillet, slices
  • 3 pcs 5g Bay Leaves
  • 2 Tbsps 25g Cherry Tomato, halved
  • 2 Tbsps 20g Shiitake Mushroom, sliced
  • 2 Tbsps 25g Green beans


  1. BLEND. To make curry sauce, in a food processor, combine coriander leaves, coconut milk, red onion, ginger, garlic, fish sauce, chili powder, cumin, brown sugar, turmeric, shrimp paste, red chili, and AJI-NO-MOTO®. Blend until well-incorporated.
  2. SIMMER. In a pan, simmer curry sauce. Add salmon fillet, and bay leaves. Simmer for another 5 minutes.
  3. ADD. Add cherry tomatoes, shiitake mushroom, and green beans.
  4. SERVE . Serve and enjoy.

Cooking Tips

To produce a flaky, evenly cooked salmon, do not overcook the fish by flipping it occasionally on simmering heat.

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ajinomoto cooking_time  Cooking Time: 25 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 cup (200g) Fish Curry

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Proteins (g)
Fat (g)
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Sodium (mg)

Good to Know Nutrition Facts

Salmon is rich in Omega – 3 fatty acid and Protein which is good for the heart’s health and for muscle building.


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