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.
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Table of Contents
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.
- General Instant Pot Instructions for Beginners
- 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
- 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)
- Turn on Saute Mode
- Saute onions
- Saute tomatoes
- Saute spices
- Add coconut milk and fish
- Pressure cook
- Quick-release pressure
- Stir in lime and cilantro
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Onions
- 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
- Stir onion mixture until onions are translucent.
- Add tomatoes and saute until the tomatoes release their liquid and start breaking down.
Saute Spices
- 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
- 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
- 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
- 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 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
- 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
- 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
- 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 Fish Curry | South Indian Fish Molee
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
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Lalamama says
Thank you!!! Thank you!!! Your recipes are sooooo easy to follow, delicious, authentic and flavourful. I especially love the Kerala recipes as I am a Mallu. Anymore Kerala recipes coming? 🙂
Paint the Kitchen Red says
Thank you for your comment, means a lot to me! Yes, I’m planning my mom’s egg curry in the early part of the new year – let’s hope all goes according to plan 🙂 Anything, in particular, you’d like to see? You can comment or email me through my contact page.
Lesley says
Yum!!! Looking forward to it. Any chance kappa
vevichathu can be made in the instant pot. I also love your Thai recipies! So delish, and easy, and I especially love it when guests for seconds and thirds!
Paint the Kitchen Red says
Lesley, thanks for your question. You can pressure cook cut up yucca for about 15 minutes in a steamer basket.
Julie Bowden says
Cooked this tonight in my new Sage Fast Slow Pro and it was amazing! Tasted very authentic and I will definitely be making it again soon. Thank you 😊
Paint the Kitchen Red says
You’re very welcome and I appreciate you taking the time to comment and rate the recipe!
LindaM says
I’m wondering how thawed shrimp would work for this?
Paint the Kitchen Red says
I think it would work well but I would cook on low pressure OR just 0 minutes.
svenkataraman says
“Simply” superb. Came together quickly as promised. Even my finicky kids who are usually suspicious about Indian food loved it. Thank you. Will definitely be making it again.
Paint the Kitchen Red says
Thank you! I love it when kids like my recipes because I know how picky they can be! So glad you took the time to let me know.
Toby L says
This is the first time I ever used my new instant pot. I used monkfish for the recipe. Although I had a couple of instant pot issues, the recipe was fabulous. I did not have curry leaves so I used ground curry. The flavors were rich. I also added some mushrooms and asparagus at the end just because I had them in the refrigerator and needed to use them. I would make this again whether my instant pot was working or not.
Paint the Kitchen Red says
Thanks, Toby! I’ve never used monkfish – glad to hear it worked for you. And thanks so much for sharing and commenting.
Meera says
I used ling cod and had to cut it in somewhat smaller pieces so I only cooked at pressure for 1 minute (then natural release). I used less fish than called for in the recipe because that is all I had but I made the full amount of sauce. I did use the extra spices (cinnamon stick, whole cloves and cardamoms). This dish was fantastic. I have a an instant pot that I am borrowing right now and this is the best recipe I have made in it! Amazing flavors. My husband said it is 10/10!
Paint the Kitchen Red says
Meera, thank you for sharing the details. I’m happy you both liked the recipe. Do let me know if you try any of my other recipes 🙂
Tracey Lizsa Mancuso says
Turned out great and tastes very similar to dish’s we had when we were in India. Loved it and can’t wait to make more from your recipes.
Paint the Kitchen Red says
Thanks, Tracey! That’s really great to hear. Do let me know if you try any other recipes 🙂
Maj-Britt says
This recipe was delicious and exactly what I was looking for. I had The wild cod from Costco, a can of coconut milk and a can of tomatoes and wanted to use my instant pot and voila your recipe popped right up! The Costco cod is a great find btw! I also added In a Kabocha squash, romanesco and pickled jalapeños (which tasted great but used cayenne to actually turn up the heat). Can’t wait to make it again, thank you!
Paint the Kitchen Red says
I love that costco cod too – always have a bag in my freezer! That’s funny that you had all the exact ingredients for the recipe 🙂
Abhinav says
Really Fish curry is easy and awesome recipe ever cooked. I tried this recipe at home I love this recipe and my family member also love this fish curry.
Paint the Kitchen Red says
Oh, thank you, Abhinav! That is so kind of you to comment and rate the recipe – I do appreciate it.
Sarah says
Can’t wait to try this! Is there anyway I could add veggies? What would you recommend?
Paint the Kitchen Red says
Hi Sarah, I have never made it with vegetables. Since the cooking time is so short, you could cook the veggies with the fish I think. Good luck!
Karen Sanford says
This has great flavor! Served in a bowl with rice/quinoa mix amd a side of fresh sautéed spinach. I will make it again.
Paint the Kitchen Red says
I’m so happy to hear you liked the Fish Molee recipe; thanks for your comment!
Suzanne says
Neena,
I just discovered your blog, and this curry stew was soooooooo good! I had seconds and frankly had to stop myself from eating it all, since the family wasn’t eating with me. I will definitely be making this again!
I’ve also bookmarked the Indian recipes page, since we are all fans of Indian food here.
Paint the Kitchen Red says
I love it when people enjoy my recipes that are authentic South Indian recipes – thanks for letting me know 🙂
Anne says
Excellent thank you.
My fish was frozen – I just put the fillets in whole and did 4 minutes on high pressure with quick release and it turned out great.
Big hit with the family. Even my picky 7 year old loved it and asked if I could make it again tomorrow.
Paint the Kitchen Red says
Hi Anne, thank you for the feedback and also for sharing your experience. I do cook it from frozen too, and usually don’t need to change the cook time, but I do cut the pieces.
Jacqueline says
I have dried curry leaves…should I use 5? (I usually halve the amount when I use dried herbs.) What do you suggest? Can’t wait to try this!!
Paint the Kitchen Red says
Jacqueline, in the case of dried curry leaves, I don’t think that you need to use less. I would use the same quantity. Hope you like the recipe!
Karen Manning says
Sounds delicious. If I can’t find curry leaves, should Ivadd some curry powder?
Paint the Kitchen Red says
Karen, curry powder and curry leaves are not related at all, so it’s best to just omit the curry leaves. You could sprinkle the final dish with some cilantro if you’d like. Hope you enjoy the recipe.
Amy says
Should I increase the cook time if I am starting with frozen fish? Or do you recommend I thaw the fish first?
Paint the Kitchen Red says
Amy, I’ve actually made it with frozen fish (separated pieces, not a big chunk) and I didn’t change anything. Good luck!
Amy says
Great! I can’t wait to try it.
Amy says
I’ve made this recipe twice now- We LOVE it!! It comes together so quick even though there are several things to chop up. I add a bit more ginger and garlic than the recipe calls for- but that’s just because I love ginger and garlic.
Julie Kerr says
What a wonderful recipe! So simple and very easy to follow instructions. I was hesitant about the 2 min cook time but the fish was cooked to perfection. Thank you!
Paint the Kitchen Red says
Thank you for the review and comment, Julie. I’m always happy when someone likes a recipe that I’ve grown up with 🙂
Revati says
I tried this today and it was finger licking good. Thank you for the recipe and the detailed IP instructions.
Paint the Kitchen Red says
Thank you, Revati, for your comment! I’m so glad you liked the recipe.
Bob says
Hi, this is a delicious curry that the whole familiy enjoyed. Thanks!
Pat says
I love your “tried and true” recipes. I find your cooking times are bang on. I used thick pieces of bass for this. I was able to find curry leaves. Love shopping in ethnis stores for correct ingredients. I love to cook and your recipes are so easy to follow. Love my IP!!!! Keep on cookin’!!!!!!
Paint the Kitchen Red says
Hi Pat, what a lovely comment that’ll keep me going for the whole week and longer! Thank you so much for taking the time to comment and I’m glad you liked the recipe. Don’t you love the aroma of curry leaves frying? – one of my favorite smells, that reminds me of my mom’s homecooking in India.