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