Wow! Coconut Fish Curry
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1-1.5lb Fish steaks or fillets, rinsed and cut into bite-size pieces(fresh or frozen and thawed)
  • 1 tomatochopped (or a heaping cup of cherry tomatoes)
  • 2 green chiliessliced into strips
  • 2medium onionssliced into strips
  • 2 garlic clovessqueezed
  • 1Tbsp Gingerfreshly grated (or ⅛ teaspoon ginger powder)
  • 6 curry leavesor Bay Laurel Leaves or Kaffir Lime Leaves, or Basil
  • 1Tbsp ground coriander
  • 1tsp ground cumin
  • 1/2tsp ground turmeric
  • 1tsp chili powderor 1 tsp. of Hot Pepper Flakes
  • 1/2tsp ground fenugreek(Methi)
  • OR
  • 3Tbsp Curry powder mix((instead of the 5 spices noted above)
  • 2cups unsweetened coconut milk
  • Salt to taste(I used about 2 tsp.)
  • Lemon juice to taste(I used the juice from 1/2 lemon )
  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.