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instant pot
fish curry
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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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"We love this recipe! Our favourite way to eat fish – hands down... We love the spice combination. Delicious!
- Lindsey
⭐⭐⭐⭐⭐
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INGREDIENTS
• coconut oil • curry leaves • onion • garlic • ginger • jalapeno • tomato • coriander • cumin
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INGREDIENTS (cont'd)
• turmeric • black pepper • salt • water • coconut milk • fish fillets • lime juice • cilantro
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heat coconut oil
1
Preheat the Instant Pot on Saute mode. Add the coconut oil and allow it to melt before adding onions, etc.
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add onions
2
Add onions, garlic, ginger, jalapenos to the coconut oil. Stir frequently and saute until the onions are translucent and soft.
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add tomatoes
3
Add tomatoes and saute until the tomatoes release their liquid and start breaking down. Deglaze with a little water as needed.
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add spices
4
Add in coriander, cumin, turmeric, black pepper, and salt. Saute until spices are fragrant, about 30 seconds. Be careful not to burn!
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add coconut and fish
5
Deglaze with a tablespoon or two of water. Stir in coconut milk. Carefully add in fish pieces.
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pressure cook
6
Pressure cook
the fish and do a
quick release
of pressure after cooking is complete.
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add lime
7
Add lime juice to the Instant Pot Indian Fish Curry. Gently stir the curry without breaking up the fish.
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