Wow! Coconut Fish Curry
By :HipPressureCooking
Print Recipe
Votes: 32
Rating: 4.53
Rate this recipe!
Course Main Course
Cuisine Thai
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Fish, Spices
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1-1.5 lb Fish steaks or fillets, rinsed and cut into bite-size pieces (fresh or frozen and thawed)
  • 1 tomato chopped (or a heaping cup of cherry tomatoes)
  • 2 green chilies sliced into strips
  • 2 medium onions sliced into strips
  • 2 garlic cloves squeezed
  • 1 Tbsp Ginger freshly grated (or ⅛ teaspoon ginger powder)
  • 6 curry leaves or Bay Laurel Leaves or Kaffir Lime Leaves, or Basil
  • 1 Tbsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp chili powder or 1 tsp. of Hot Pepper Flakes
  • 1/2 tsp ground fenugreek (Methi)
  • OR
  • 3 Tbsp Curry powder mix ((instead of the 5 spices noted above)
  • 2 cups unsweetened coconut milk
  • Salt to taste (I used about 2 tsp.)
  • Lemon juice to taste (I used the juice from 1/2 lemon )
Course Main Course
Cuisine Thai
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Fish, Spices
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1-1.5 lb Fish steaks or fillets, rinsed and cut into bite-size pieces (fresh or frozen and thawed)
  • 1 tomato chopped (or a heaping cup of cherry tomatoes)
  • 2 green chilies sliced into strips
  • 2 medium onions sliced into strips
  • 2 garlic cloves squeezed
  • 1 Tbsp Ginger freshly grated (or ⅛ teaspoon ginger powder)
  • 6 curry leaves or Bay Laurel Leaves or Kaffir Lime Leaves, or Basil
  • 1 Tbsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp chili powder or 1 tsp. of Hot Pepper Flakes
  • 1/2 tsp ground fenugreek (Methi)
  • OR
  • 3 Tbsp Curry powder mix ((instead of the 5 spices noted above)
  • 2 cups unsweetened coconut milk
  • Salt to taste (I used about 2 tsp.)
  • Lemon juice to taste (I used the juice from 1/2 lemon )
Votes: 32
Rating: 4.53
Rate this 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 saute until the onion is soft.
  3. Add all of the ground spices: Coriander, Cumin, Tumeric, Chili Powder and Fenugreek and sautee 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.
24 replies
  1. Potdog
    Potdog says:

    Made it with chicken. Very tasty. Will make again, dicing onions and peppers instead. Topped with shredded coconut. Would be great on rice, if thickened.

  2. Jane V
    Jane V says:

    Trader Joes has white fish chunks that I use in this. Just throw them in straight from the freezer and it comes out perfect. Super easy.

  3. shaunmathur
    shaunmathur says:

    Added mushrooms and half can of chicken broth to make more curry. I elimated fenugreek because i couldnt find it. This is a very tasty dish. I think it can go without the cherry tomatos as well as the taste is too much.

  4. Ebmags
    Ebmags says:

    Tasty recipe. Next time I would add sliced bell peppers or zucchini to make it a better one pot meal. I substituted a premade curry powder for all the individual curry ingredients and that worked great.

  5. bait1104
    bait1104 says:

    This was was the first fish is made in my 3 qt Instant Or nd it was delish. I used curry powder as I didn’t have all of the dry ingredients. Great direction and it came out perfect.

  6. Leenda
    Leenda says:

    Wonderful recipe. I noticed that most seafood recipes on this site reference cooking times that are way too long.
    This one is perfect and delicious.

  7. Hlyons
    Hlyons says:

    Made it with chicken and loved it. Decided to try a vegan version with chick peas (pre cooked in the Instant Pot) and loved that too.

  8. ErinCooks
    ErinCooks says:

    Good base idea….added the zucchini, they and tomatoes were over cooked…too bland for my liking…but fish came out perfectly tender

  9. Mrsmatters
    Mrsmatters says:

    This was amazing. We did leave out the chilis, and added a bit of fish sauce and pinch of sugar. So good.

  10. lshalsor
    lshalsor says:

    Loved this recipe. Used mahi-mahi. I made it with 1/2 mild and 1/2 hot curry powder. I also used light coconut milk. It was delicious! A keeper!

  11. Jessbear
    Jessbear says:

    Wonderful recipe that is perfect base for personal edits. I made it with boneless skinless chicken thighs and used crushed tomatoes instead. Also, if you are a fan of biryani, add two cups of rice to the pot just before you pressure cook and let it sit for an extra ten minutes before venting.

  12. Paula Vilaplana
    Paula Vilaplana says:

    It was my very first recipe on my Instant Pot!!!
    Loved it!!!!!
    I added some Red Curry Paste to make it a little more spicy, YUUUMYYYYYYY!!!!!

  13. Rngleader
    Rngleader says:

    Might be the best curry I have ever tasted. I halfed the fish as its just 2 of us but kept everything else the same except I added two 13.5 oz cans of coconut milk we like a lot of curry liquid for our rice and we still had leftovers. Awesome

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