FISH CURRY RECIPE
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
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 (11g) 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
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving | 587.1 |
| Carbohydrates (g) | 18.6 |
| Proteins (g) | 14.2 |
| Fat (g) | 50.4 |
| Dietary Fiber (g) | 0.5 |
| Calcium (mg) | 49.0 |
| Iron (mg) | 1.8 |
| Sodium (mg) | 1047.9 |
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.
Preparation time: 15 minutes
Cooking time: 25 minutes
Procedure
1. MIX. In a food processor, mix curry sauce ingredients until well incorporated.
2. SIMMER. In a pan, simmer curry sauce. Add salmon fillet, and bay leaves. Simmer for another 5 minutes.
3. ADD cherry tomatoes, shiitake mushroom, and green beans.
4. SERVE and enjoy.
Makes 6 servings
Serving size: 1 cup (200g) Fish Curry
Cooking Tips
To produce a flaky, evenly cooked salmon, do not overcook the fish by flipping it occasionally on simmering heat.
Product Used
