Instant Pot Electric Pressure Cooker Recipes
18
Coconut Fish Curry
By
Laura Pazzaglia
P
ress [Sauté] to pre-heat the cooker. When the
words “Hot” appear on the display add a swirl
of oil and then drop in the curry leaves and
lightly fry them until golden around the edges
(about 1 minute). Then add the onion, garlic and ginger
and sauté until the onion is soft. Add all of the ground
spices: Coriander, Cumin, Turmeric, Chili Powder and
Fenugreek and sauté them together with the onions until
they have released their aroma (about 1 more minute).
De-glaze with the coconut milk making sure to un-stick
anything from the bottom and incorporate it in the
sauce. Add the Green Chiles, Tomatoes and fish piec-
es. Stir to coat the fish well with the mixture.
Close and lock the lid of the Instant Pot. Press [Manual]
and then use the [+] or [-] button to choose 3 minutes
pressure cooking time.
When time is up, open the cooker using Quick Pressure
Release (see page 5).
Add salt to taste and sprits with lemon juice just before
serving.
Variation: Coconut Chicken Curry
Instead of white fish filet’s use three chicken breast filet’s. Follow the rest of the
procedure as written, but pressure cook for 7 minutes.
Find more recipes like this at
www.HipPressureCooking.com
750g (1.5 lbs) white fish fillets,
rinsed and cut into bite-size
pieces (fresh or frozen and
thawed)
1 heaping cup cherry
tomatoes
2 green chiles, sliced into
strips
2 medium onions, sliced into
strips
2 garlic cloves, finely
chopped
1 Tbsp freshly grated ginger,
or 1/8 tsp ginger Powder
6 curry leaves, or bay leaves,
or kaffir lime Leaves, or basil
1 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp chili powder , or 1 tsp of
Hot Pepper Flakes
1/2 tsp ground fenugreek
OR
3 Tbsp of curry powder mix.
(instead of the 5 spices
noted above)
2 cups un-sweetened
coconut milk (about 1 small
can)
2 tsps salt to taste
Lemon juice to taste
