Coconut Fish Curry
By :Laura Pazzaglia
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Course Main Course
Browse Category Main Dishes
Cooking Technique Low Pressure, Saute
Home Category Main Dishes
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
4 Servings
Ingredients
  • 500-750 g (1-1 ½ lbs) fish steaks or fillets, rinsed and cut into bite-size pieces (fresh frozen or thawed)
  • 1 chopped tomato or a heaping cup of cherry tomatoes
  • 2 green chiles, sliced into strips
  • 2 medium onions, sliced into strips
  • 2 garlic cloves, finely chopped
  • 1 tbsp (15 ml) freshly grated ginger or ½ tsp (3 ml) ginger powder
  • 6 curry leaves, bay leaves, kaffir lime leaves or basil
  • 1 tbsp (15 ml) ground coriander
  • 1 tsp (5 ml) ground cumin
  • ½ tsp (3 ml) ground turmeric
  • 1 tsp (5 ml) chili powder or 1 tsp ( 5 ml) of hot pepper flakes
  • ½ tsp (3 ml) ground fenugreek or 3 tbsp (45 ml) of curry powder mix (instead of the 5 spices noted above)
  • 2 cups (500 ml) un-sweetened coconut milk
  • Salt to taste
  • Lemon juice to taste
Course Main Course
Browse Category Main Dishes
Cooking Technique Low Pressure, Saute
Home Category Main Dishes
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
4 Servings
Ingredients
  • 500-750 g (1-1 ½ lbs) fish steaks or fillets, rinsed and cut into bite-size pieces (fresh frozen or thawed)
  • 1 chopped tomato or a heaping cup of cherry tomatoes
  • 2 green chiles, sliced into strips
  • 2 medium onions, sliced into strips
  • 2 garlic cloves, finely chopped
  • 1 tbsp (15 ml) freshly grated ginger or ½ tsp (3 ml) ginger powder
  • 6 curry leaves, bay leaves, kaffir lime leaves or basil
  • 1 tbsp (15 ml) ground coriander
  • 1 tsp (5 ml) ground cumin
  • ½ tsp (3 ml) ground turmeric
  • 1 tsp (5 ml) chili powder or 1 tsp ( 5 ml) of hot pepper flakes
  • ½ tsp (3 ml) ground fenugreek or 3 tbsp (45 ml) of curry powder mix (instead of the 5 spices noted above)
  • 2 cups (500 ml) un-sweetened coconut milk
  • Salt to taste
  • Lemon juice to taste
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In the preheated pressure cooker on Medium-Low heat without the lid, add a swirl of oil and then drop in the curry leaves and lightly fry them until golden around the edges (about 1 Minute).
  2. Then add the onion, garlic, and ginger and Sauté until the onion is soft.
  3. Add all of the ground spices: Coriander, Cumin, Tumeric, Chili Powder and Fenugreek and Sauté them together with the onions until they have released their aroma (about 2 Minutes).
  4. De-glaze with the coconut milk making sure to un-stick anything from the bottom of the cooker and incorporate it into the sauce.
  5. Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
  6. Close the lid and set the valve to pressure cooking position.
  7. Cook for 5 Minutes at Low pressure.
  8. When time is up, release pressure using the Normal method - release vapor through the valve.
  9. Add salt to taste and spritz with lemon juice just before serving.
  10. Serve alone, or with steamed rice.
Recipe Notes

INSTANT TIP: Coconut Chicken Curry (Variation) Instead of white fish fillets, use 3 chicken breast fillets. Follow the rest of the procedure as written, but pressure cook for 7 minutes.