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Home » Instant Pot

Instant Pot Fish Curry | Fish Molee

Published: Aug 27, 2018 | Updated: Aug 2, 2023 | Author: Paint the Kitchen Red

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Instant Pot Indian Fish Curry Pinterest collage - fish curry garnished with green chili and chopped tomato in dark bowl on black background
Instant Pot Indian Fish Curry Pinterest - bowl of golden colored fish curry garnished with green chilis - Paint the Kitchen Red
Instant Pot Indian Fish Curry Pinterest - bowl of golden colored fish curry garnished with green chilis - Paint the Kitchen Red

Instant Pot Fish Curry is inspired by a popular fish curry that’s traditional in the Southern part of India.  This mild coconut milk-based curry with a tinge of tartness is so quick and easy to make. Kick up the heat by adding more jalapeno or serrano chilies.  Serve over rice.

Instant Pot Indian Fish Curry in dark bowl with rice and poppadums

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Table of Contents


  1. INTRODUCTION
  2. TIPS
  3. INGREDIENTS
  4. STEP BY STEP INSTRUCTIONS
  5. RECIPE CARD – PRINTABLE
  6. RELATED RECIPES AND GUIDES

Introduction

Since I use the Instant Pot as much as I do, I  find myself cooking a lot of meat and chicken dishes.  But every so often I get a hankering for fish!

I always keep a bag of Costco wild-caught Pacific cod in my freezer so I can make something quick and easy like fish tacos or this Instant Pot Fish Curry. You may think that the Instant Pot would overcook fish, but I’ve not found that to be the case.

My recipe for Instant Pot Fish Curry is based on a traditional and popular fish curry called Fish Molee or Meen Molee (pronounced ‘Moe-lee’) from the state of Kerala, in the southern part of India, where my family is from.

I adapted the recipe from my stovetop version of Fish Molee Curry.  It’s a fairly easy recipe to make on the stovetop, so that’s also an option.

This fish curry, like many South Indian recipes, has a coconut milk gravy.   If you’re familiar with Indian curries, you may notice that this recipe is different: it’s a fairly mild dish, with some very simple ingredients.  Some recipes for Fish Molee don’t even have coriander and cumin.  Any spiciness in the curry comes from the green chilies.

If you’re looking for an easy and delicious Instant Pot fish recipe, this fish curry is one worth trying out!

Here are some Instant Pot Indian recipes you might like to try out!
– Instant Pot Chicken Curry Soup
– Instant Pot Cashew Butter Chicken

– Instant Pot Aloo Gobi (Cauliflower)
– Instant Pot Chicken Curry Soup
– Instant Pot Chicken Tikka Masala

– Instant Pot Coconut Beef Curry

TIPS AND SUBSTITUTIONS


Fish

I use a firm, fleshy white fish like cod or haddock, or salmon.  The fish pieces I use are usually an inch or more in thickness. 

If you’re using a thinner or flakier fish fillet like tilapia, it’s possible you could overcook the fish in the Instant Pot.  Either reduce cooking time or pressure cook the fish at low pressure for 3 minutes.  Be very careful when removing the fish not to let it break apart.

When I forget to thaw the fish, I cut the frozen cod into pieces and follow the same recipe without changing cooking time.  If it needs to be cooked further, use the Saute function for a couple of minutes. Works great!


Onions

Most recipes call for sliced onions.  My family prefers the onions to be diced.  Feel free to use sliced onions.


Curry Leaves

If you are able to find fresh curry leaves, heat the oil and add about 10 to 12 leaves to the oil first, before sauteing other ingredients.

You should be able to find curry leaves at Indian grocery stores or online.  And no, lime leaves, bay leaves, basil leaves are not even close – just omit curry leaves if you can’t get hold of them.

Note: Curry leaves have no relationship to curry powder! If you’ve never used curry leaves, you really should try them out; the aroma and flavor are heavenly! 


Spices

My original recipe for Fish Molee Curry calls for a cinnamon stick, whole cloves, and cardamom pods.  I’ve left them out in this version, but you can definitely include them: first saute a cinnamon stick, 4 whole cloves, and 4 cardamom pods.  And then add onions.

I find that serrano green chilies have a more consistent heat level than jalapenos do.  i.e. while one jalapeno pepper can be very spicy,  another can be pretty mild.  So I like to use serrano chili peppers in my cooking.

You can slice the green chili pieces in half lengthwise and that makes it easier to identify and remove them if you need to, before serving.


If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

  • Instant Pot DUO Beginner’s Manual
  • Instant Pot ULTRA Beginner’s Manual
  • Instant Pot DUO EVO PLUS Beginner’s Manual
  • Instant Pot DUO NOVA Beginner’s Manual
  • Instant Pot DUO GOURMET Beginner’s Manual
  • Instant Pot DUO CRISP Beginner’s Manual
  • Instant Pot PRO Beginner’s Manual
  • Instant Pot PRO CRISP Beginner’s Manual

Instant Pot Fish Curry – Ingredients

Instant Pot Indian Fish Curry Ingredients - fish, onion, tomato, coconut milk, black pepper, coriander, turmeric, coconut oil, cumin, lime juice, salt, green chili, garlic, ginger
  • Fish
  • Onion
  • Tomato
  • Coconut milk
  • Black pepper
  • Coriander
  • Turmeric
  • Coconut oil
  • Cumin
  • Lime juice
  • Salt
  • Green chili
  • Garlic
  • Ginger

How to Make Fish Curry in the Instant Pot (Step by Step Instructions)

  1. Turn on Saute Mode
  2. Saute onions
  3. Saute tomatoes
  4. Saute spices
  5. Add coconut milk and fish
  6. Pressure cook
  7. Quick-release pressure
  8. Stir in lime and cilantro

How to Turn on Saute Mode

Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
  • Instant Pot DUO:  Select the Saute function.
  • Instant Pot ULTRA:  Select the Saute function and press Start.

Saute Onions

Instant Pot Indian Fish Curry Instructions collage - add coconut oil, saute onions, saute garlic ginger and green chilies
  • Add coconut oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
  • Add onions, garlic, ginger and green chilies to the inner pot.
  • To guard against splatter, use a splatter screen.

Saute Tomatoes

Instant Pot Indian Fish Curry Instructions collage - fried onion mixture, add tomatoes, sauted tomatoes and onion mixture
  • Stir onion mixture until onions are translucent.
  • Add tomatoes and saute until the tomatoes release their liquid and start breaking down.

Saute Spices

Instant Pot Indian Fish Curry Instructions collage - add spices, stir, deglaze
  • Add in the coriander, cumin, turmeric, black pepper, and salt.
  • Saute until spices are fragrant, about 30 seconds. Be careful not to burn!  Press Cancel at any time if you find it’s overheating.  Turn back on once cooled down a bit.
  • Deglaze with a tablespoon or two of water.

Add Coconut Milk and Fish

Instant Pot Indian Fish Curry Instructions collage - add coconut milk, add fish, gently stir
  • Stir in coconut milk.
  • Carefully add in fish pieces.
  • Gently lift up and move the fish pieces around so that the coconut milk reaches the floor of the inner pot and the fish is coated with the liquid.

Instant Pot Duo Pressure Cook 2 minutes

Instant Pot Duo Manual mode 2 minutes collage - close lid, press manual, press + -, display says 2 - Paint the Kitchen Red
  • Close the lid and make sure steam release handle is in ‘Sealing’ position
  • Press Manual or Pressure Cook and + or – until the display reads 2 (2 minutes).

Instant Pot Ultra Pressure Cook 2 minutes

Instant Pot Ultra pressure cook 2 minutes collage - open lid, select pressure cook and set time to 00:02, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 2 minutes (00:02).
  • Press Start.

Pressure Cooking Process (Duo and Ultra)

Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
  • Instant Pot display will change to On.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to Quick Release Pressure (QR) on the DUO

Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
  • Move the steam release handle to Venting. Steam will come out of the steam release handle.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

How to Quick Release Pressure (QR) on the ULTRA

Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
  • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

[Find out more about the pressure release methods and how and when to use them. ]

Stir in Lime and Cilantro

Instant Pot Indian Fish Curry Instructions 5 collage - add lime juice, stir
  • Add lime juice to the fish curry.
  • Gently stir the curry without breaking up the fish.
  • Carefully remove fish and gravy into a serving bowl. Garnish Instant Pot fish curry with cilantro and sliced tomatoes, if desired.  Serve over rice.
Instant Pot Indian Fish Curry in dark bowl

Instant Pot Fish Curry | South Indian Fish Molee

Instant Pot Indian Fish Curry is inspired by a popular fish curry that's traditional in the Southern part of India.  This mild coconut milk-based curry with a tinge of tartness is so quick and easy to make. Kick up the heat by adding more jalapeno or serrano chilies.  Serve over rice. 
4.97 from 32 votes
PRINT PIN RATE
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 servings
Calories: 190
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Instant Pot Pressure Cooker
  • Splatter Screen

Ingredients
  

  • 2 tablespoon coconut oil
  • 10   curry leaves optional
  • 1 cup onion chopped
  • 1 tablespoon garlic
  • 1 tablespoon ginger
  • ½ serrano or jalapeno chili pepper sliced or slit (use 1 whole chili for spicy)
  • 1 cup tomato chopped
  • 1 teaspoon coriander powder
  • ¼ tsp  cumin powder
  • ½ tsp  turmeric powder
  • ½ tsp  black pepper powder
  • 1 tsp  salt
  • 2 tablespoon water for deglazing
  • 1 cup coconut milk about ½ of 14 oz. can
  • 1 ½ lbs fish fillets (⅔ kg) e.g. firm white fish like cod or haddock, cut into 2-inch pieces 
  • 1 tsp  lime juice
  • Fresh cilantro leaves for garnish optional
  • Fresh tomato slices for garnish optional

Instructions
 

  • Select the 'Saute' function and pre-heat the Instant Pot.
  • Add coconut oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
  • Add curry leaves (if using) and stir for about 20 seconds.
  • Add onions, garlic, ginger and green chilies to the inner pot. 
  • Stir onion mixture until onions are translucent.
  • Add tomatoes and saute until the tomatoes release their liquid and start breaking down.
  • Add in coriander, cumin, turmeric, black pepper, and salt.
  • Saute until spices are fragrant, about 30 seconds. Be careful not to burn!  
  • Deglaze with a tablespoon or two of water.
  • Stir in coconut milk.
  • Carefully add in fish pieces.
  • Gently lift up the fish pieces so that the coconut milk reaches the floor of the inner pot, and the fish is coated with the sauce.
  • Close the lid and pressure cook on High Pressure for 2 minutes. *
  • Do a Quick Release of pressure (QR) and open the lid. [Read More: The Different Pressure Release Methods]
  • Add lime juice to the Instant Pot Indian Fish Curry.
  • Gently stir the curry without breaking up the fish.
  • Carefully remove fish and gravy into a serving bowl.  Garnish with chopped cilantro and fresh tomato slices.
  • Serve over rice.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, tomatoes, etc.
  • Optional: saute a cinnamon stick, 4 whole cloves, and 4 cardamom pods before adding onions.
  • * If Instant Pot has the low pressure option, you will get flakier and more consistently cooked fish if you pressure cook on low pressure for 4 minutes and do a quick release of pressure (QR).
  • At any point in the Saute mode, if you find that the ingredients are burning, press ‘Cancel’ and then resume the Saute function once the Instant Pot has cooled down.
  • To guard against splatter, use a splatter screen.
  • See the blog post for more detailed recipe tips.

Nutrition

Serving: 1 serving | Calories: 190 kcal | Carbohydrates: 6 g | Protein: 16 g | Fat: 11 g | Saturated Fat: 8 g | Cholesterol: 33 mg | Sodium: 458 mg | Fiber: 2 g | Sugar: 3 g
Course Main Dishes
Cuisine Indian
Main Ingredient seafood
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Reader Interactions

Comments

  1. Nicole

    September 10, 2022 at 12:53 pm

    Great recipe but let it sit before quick releasing the pressure to avoid spraying your kitchen with yellow coconut milk!

    Reply
    • Paint the Kitchen Red

      September 12, 2022 at 7:26 pm

      Hi Nicole, since the fish continues to cook while in the pressure cooker, you may want to do an intermittent quick release which is where you release for a second, pause, and repeat until the steam is not coming out in force. See my post on the different types of pressure release.

      Reply
  2. Kristin L

    June 14, 2022 at 7:33 pm

    5 stars
    This was delicious, thank you!! Next time I’ll make it a lot spicier (I didn’t have the chiles). The flavours were wonderful.

    Reply
    • Paint the Kitchen Red

      June 15, 2022 at 12:50 pm

      Thanks Kristin! I’m glad you liked it.

      Reply
  3. Amy Little

    March 02, 2022 at 8:09 pm

    5 stars
    Perfect fish curry for anyone who does not prefer spicy. Substituted green chilis in a can for the peppers. This was a perfect recipe to try Indian curry on finicky eaters. Fish was soo tender, I used tilapia filets.

    Reply
    • Paint the Kitchen Red

      March 03, 2022 at 11:23 am

      I’m glad you were able to make the recipe mild enough for your tastes, Amy!

      Reply
  4. Tina

    March 02, 2022 at 6:44 am

    Hi. What does one cup equate to in grams (for tomatoes and onions)? I would like to make this tomorrow so appreciate if you could respond.

    Thanks

    Reply
    • Paint the Kitchen Red

      March 02, 2022 at 10:39 am

      Hi Tina, I’d say about 125 grams of onion and 200 grams of tomatoes. Hope you enjoy the recipe.

      Reply
  5. Lindsey

    January 30, 2022 at 11:23 am

    5 stars
    We love this recipe! Our favourite way to eat fish – hands down. I have also used the sauce as a curry base and added potatoes/veggies or chicken instead of fish. We love the spice combination. Delicious!

    Reply
    • Paint the Kitchen Red

      January 31, 2022 at 11:10 am

      That’s so great to hear, Lindsey. I love that you change it up!

      Reply
    • Amy Little

      March 02, 2022 at 8:13 pm

      5 stars
      Perfect fish curry for anyone who does not prefer spicy. Substituted green chilis in a can for the peppers. This was a perfect recipe to try Indian curry on finicky eaters. Fish was soo tender, I used tilapia filets.

      Reply
  6. Millie

    January 25, 2022 at 3:05 pm

    I don’t have fresh tomatoes on hand. Do you think a bit of tomato paste could work?

    Reply
    • Paint the Kitchen Red

      January 26, 2022 at 10:33 am

      Millie – do you have canned? – they would work better than paste. I wouldn’t use paste. Just omit the tomatoes if you don’t have them.

      Reply
  7. Jean Heath UK

    January 16, 2022 at 5:25 am

    5 stars
    Made this for dinner yesterday and must say it was delicious. Used defrosted frozen fish as we don’t have a fish monger near to where we live but it was fine, held together beautifully. Thank you for the recipe.

    Reply
    • Paint the Kitchen Red

      January 18, 2022 at 10:32 am

      I’m thrilled that you gave the recipe a try and enjoyed it!

      Reply
  8. Sanjeev

    March 17, 2021 at 5:17 pm

    Hi there,
    Is it possible to double the recipe in an 8-quart IP?

    Reply
    • Paint the Kitchen Red

      March 18, 2021 at 9:41 am

      Hi Sanjeev, yes you can double the recipe, cooking time stays the same.

      Reply
  9. Lynda

    February 17, 2021 at 9:11 pm

    First time cooking fish in my new instant pot duo nova. I plan to include the cinnamon, clove, cardamom and wonder if I leave in for the cook or remove them after sauteing? I’m not a big fan of cloves so will only add one to capture the essence will that work? Your recipes and instructions look great, I can’t wait to try them all.

    Reply
    • Paint the Kitchen Red

      February 18, 2021 at 10:22 am

      Lynda, you can pressure cook the whole spices and then remove them when you eat, that’s what we do. The whole cloves aren’t overwhelming, but you can certainly omit or reduce – shouldn’t affect the taste too much.

      Reply
  10. Lauren Chandaver

    January 26, 2021 at 7:01 am

    5 stars
    My toddler is a picky eater, but he LOVES this! And my husband requests it very regularly, even though I omit the chili for the toddler. Thank you so much for something that makes my entire family happy!

    Reply
    • Paint the Kitchen Red

      January 26, 2021 at 5:51 pm

      Lauren, thank you for that! I’m so happy to hear your baby loves the recipe 🙂

      Reply
  11. Deborah

    December 24, 2020 at 4:59 pm

    5 stars
    It was delicious. I also didn’t have all the ingredients so substituted a few things.
    1)I used curry powder
    2) I didn’t have fresh tomatoes so used tomatoes from a can and drained the liquid.
    3) I used olive oil
    4) I used cod.

    Wonderful flavour.

    Reply
    • Paint the Kitchen Red

      December 29, 2020 at 9:08 am

      Deborah, I’m glad you were to make it work with some good substitutions!

      Reply
  12. Tellinor

    August 25, 2020 at 11:47 am

    5 stars
    Given we’re in a pandemic, my trips to the store are limited. So I worked with what I had at home. I flash fried the salmon in a pan to give it more structure prior to placing in my IP. I also didn’t have ground coriander so I substituted my homemade masala mix and added in 3/4 tsp curry powder (after all this is a curry!). After I followed all of the instructions, everything tasted great! But I ended up removing the the fish and used a hand blender to blend the gravy smooth. I returned the fish to the pot and garnished with fresh cilantro. This recipe is a real winner! Keep the recipes coming!

    Reply
    • Paint the Kitchen Red

      August 25, 2020 at 12:41 pm

      Awesome! Thanks for your comment and I’m glad to hear you liked it.

      Reply
  13. josh

    July 26, 2020 at 6:21 am

    Thanks so much for your recipe. Your instructions (with pictures of the instant pot and how to use it) are the most detailed I have found, and really nice for someone who just bought this gadget but are afraid to use it! I can’t wait to try the recipe.

    Reply
    • Paint the Kitchen Red

      July 26, 2020 at 1:45 pm

      Thank you, Josh, I appreciate that! I hope you enjoy it 🙂

      Reply
  14. Tina

    July 15, 2020 at 7:38 am

    5 stars
    This was delicious! To make it healthier can I leave out the coconut milk?

    Reply
    • Paint the Kitchen Red

      July 16, 2020 at 8:53 pm

      Tina, I wouldn’t recommend it. This recipe’s star is the coconut milk. Omitting it would change the flavor completely. Sorry 🙂

      Reply
  15. Sean Lee

    June 18, 2020 at 8:21 pm

    5 stars
    Loved this recipe. Tried this with trout and it turned out perfect.

    Reply
    • Paint the Kitchen Red

      June 22, 2020 at 2:14 pm

      Thanks Sean – I’m so happy you liked the recipe and it worked out for you.

      Reply
  16. Sharmila Nair

    May 20, 2020 at 5:14 pm

    5 stars
    Family LOVED it. Made it with Instant Pot 6qt. Added some okra with it.

    Reply
    • Paint the Kitchen Red

      May 21, 2020 at 8:47 am

      Oh thank you so much, Sharmila! I’m really happy to hear you liked it. Great idea to add some veggies too.

      Reply
  17. Jill Dulitsky

    May 14, 2020 at 5:29 pm

    5 stars
    LOVE this! Found by googling frozen fish curry instant pot. It’s a real winner and very forgiving (subbed garlic powder and freeze dried ginger for fresh). I added extra veggies to bulk up. I used Trader Joe’s frozen cod and didn’t defrost. The whole family loved it! Will definitely add to the Covid rotation.

    Reply
    • Paint the Kitchen Red

      May 15, 2020 at 9:48 am

      Jill, thank you for your lovely comment – it made my day! I am so glad it worked for you, even with frozen fish.

      Reply
  18. Lindsey Davis

    January 31, 2020 at 5:15 pm

    5 stars
    First time I have made this, new Insta Pot. Left out the peppers and husband said add more tomato. However it was delicious. We like fish so this will be a definite make again.

    Reply
    • Paint the Kitchen Red

      February 01, 2020 at 4:44 pm

      Thanks for commenting, Lindsey! I’m happy you like the recipe. I also garnish the curry with fresh tomatoes sometimes. That might be an option for you too!

      Reply
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Hi, I'm Neena and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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