Coconut Fish Curry
By :HipPressureCooking
Print Recipe
Votes: 13
Rating: 4.62
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 1/2 pounds white fish fillet rinsed and cut into bite sized pieces
  • 1 heaping cup cherry tomatoes
  • 2 green chiles sliced into stirps
  • 2 medium onions sliced into strips
  • 2 cloves garlic finely chopped
  • 1 tablespoon Ginger freshly grated
  • 6 curry leaves bay leaves, basil or kaffir leaves work too
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground fenugreek
  • 2 cups coconut milk unswetened, about one small can
  • salt to taste
  • lemon juice to taste
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 1/2 pounds white fish fillet rinsed and cut into bite sized pieces
  • 1 heaping cup cherry tomatoes
  • 2 green chiles sliced into stirps
  • 2 medium onions sliced into strips
  • 2 cloves garlic finely chopped
  • 1 tablespoon Ginger freshly grated
  • 6 curry leaves bay leaves, basil or kaffir leaves work too
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground fenugreek
  • 2 cups coconut milk unswetened, about one small can
  • salt to taste
  • lemon juice to taste
Votes: 13
Rating: 4.62
Rate this recipe!
Instructions
  1. Press Saute to pre-heat the Instant Pot. when "hot" appears on the display, add in a swirl of oil and the curry leaves.
  2. Lightly fry the leaves until golden around the edges (about 1 minute).
  3. Add in the onion, garlic, and ginger. Saute until the onion is soft
  4. Add all of the ground spices: coriander, turmeric, chili powder and fenugreek. Saute them together with the onions until they have released their aroma (about 1 minute).
  5. Deglaze the pot with the coconut milk, scraping everything from the bottom of the pot to incorporate it into the sauce.
  6. Add in the green chiles, tomatoes and fish. Stir to coat.
  7. Close and lock the lid of the Instant Pot. Press Manual and adjust the time to cook for 3 minutes. When time is up, open the Instant Pot using quick release.
  8. Add salt and lemon juice to taste before serving. Enjoy!
5 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.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply