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Classic Oatmeal-in-a bowl
Wow! Coconut Fish Curry
| By : |
| 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 )
Ingredients
|
Instructions
- 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).
- Then add the onion, garlic, and ginger and saute until the onion is soft.
- 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).
- De-glaze with the coconut milk making sure to un-stick anything from the bottom of the cooker and incorporate it into the sauce.
- Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
- Close the lid and set the valve to pressure cooking position.
- Cook for 5 minutes at LOW pressure.
- When time is up, release pressure using the Normal method - release vapor through the valve.
- Add salt to taste and spritz with lemon juice just before serving.
- Serve alone, or with steamed rice.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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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.
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.
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.
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.
So good
Simple and tasty. Excellent with coconut rice.
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.
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.
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.
Very easy & tasty
Good base idea….added the zucchini, they and tomatoes were over cooked…too bland for my liking…but fish came out perfectly tender
Very tasty but I left out the “hiles”?
What is hiles ?
Chiles ) missing letter
This was amazing. We did leave out the chilis, and added a bit of fish sauce and pinch of sugar. So good.
Tasty tasty)
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!
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.
An easy and delicious dish! Also toddler approved!
What is a hile? Do you mean green chile?
Yes, exactly.
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!!!!!
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
Not bad I will add more spice next time
Second time making it! It is so easy to make and trust me when i say im not a cook! One of my favorite dishes. I like extra liquid so i put in 1.5 cans of cocnut milk that were 13.5oz each.
This turned out gorgeous!! Mine was a deeper red curry, and I used kingklip and basil leaves. Definitely a go-to for me.
Very yummy! Great with Mahi. I used 2 cans of coconut milk, lots more curry, used crushed red pepper chili powder and ceyenne. I also added some maple syrup and lemon grass. Deelish!
Would like to double this recipe in my 6 qrt. Ultra Instant Pot. What are your suggestions for doing this and making a little more Coconut curry for rice with a doubled recipe. Thank you!
Great recipe, definetely going ti double up the spices next time. Also going to try and sub curry paste for curry powder. Also thinking about using almond flour to thicken it up. Thanks for the great recipe!!
Not very flavorful at all
Pretty bland. My son said, “Doesn’t have much flavor.” I agree. With only two cups of unsweetened coconut milk you could hardly taste the coconut. I added a second can of cocnut milk (doubling what the recipe calls for) which helped, but it still seemed to lack something. I used curry spice instead of the five individual spices.
My loving girlfriend made this dish for me. I ate it without saying a word. Until she said it was terrible and apologized for making it. At this point I had to agree with her. Now I need to wait for hazardous week at our local landfill. And I think I’ll be buying her a new favorite bowl instead of washing this one. I can’t stand the smell. Think dirty vagina.
Terrible
So many spices it was grainy. Next time I will do less.
Also used chicken and it cooked nicely.
Fabulous! My family loved it. I seved it with a side of greens which complemented nicely.
This was my first Instant Pot recipe, and it turned out great. I seasoned mine to taste. Any ideas on how to thicken the broth? Maybe adding flour?