Description
A comforting and flavorful South Indian fish curry made in the Instant Pot with creamy coconut milk and aromatic spices.
Ingredients
- 2 tablespoons coconut oil
- 10 curry leaves (optional)
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 serrano or jalapeno chili pepper (sliced or slit)
- 1 cup tomato, chopped
- 1 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons water (for deglazing)
- 1 cup coconut milk (about 1/2 of a 14 oz. can)
- 1 1/2 lbs fish fillets (e.g., cod or haddock, cut into 2-inch pieces)
- 1 teaspoon lime juice
- Fresh cilantro leaves (for garnish, optional)
- Fresh tomato slices (for garnish, optional)
Instructions
- Preheat the Instant Pot by selecting the ‘Saute’ function and allowing it to warm up.
- Add coconut oil to the pot and let it heat thoroughly.
- If using, toss in the curry leaves and stir for about 20 seconds to release their flavor.
- Add onions, garlic, ginger, and the sliced green chili to the pot.
- Sauté the mixture until the onions become translucent.
- Stir in the chopped tomatoes and continue to sauté until they soften and release their juices.
- Introduce the coriander powder, cumin powder, turmeric powder, black pepper, and salt to the mix.
- Let the spices toast for about 30 seconds, being cautious not to burn them.
- Deglaze the pot with 2 tablespoons of water, scraping up any bits from the bottom.
- Pour in the coconut milk and stir well.
- Gently place the fish pieces into the sauce, ensuring they get coated evenly.
- Close the lid, set the Instant Pot to pressure cook on High Pressure for 2 minutes.
- Once cooking is complete, perform a Quick Release of pressure and carefully open the lid.
- Stir in the lime juice while avoiding breaking the fish pieces.
- Transfer the fish and gravy into a serving bowl, garnishing with cilantro and fresh tomato slices if desired.
- Serve over rice for a fulfilling meal.
Notes
For a thicker sauce, reduce the amount of coconut milk or let it simmer after cooking. You can also adjust spice levels by modifying the amount of chili.
