Instant Pot Fish Curry | South Indian Fish Molee
Servings: 4 servings
Calories: 190 kcal
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.
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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.
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
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