CheMeen Kari - Kerala Shrimp Curry


  • 2-3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 1 medium red onion
  • 1 tbsp grated fresh ginger
  • 1 1/2 tsp ground coriander
  • 2-3 cardamom pods
  • 1 cinnamon stick
  • 1 tsp cayenne pepper powder
  • 3 tomatoes
  • 1 1/2 lbs large shrimp
  • 1/2 cup coconut milk
  • 1 tbsp chopped cilantro
  • Set the Instant Pot® on Sauté mode. Heat the coconut oil until the pot registers hot. Add the mustard seeds and wait until the seeds begin to crackle. Add the curry leaves, red onion, and grated ginger, and sauté lightly for 3 to 4 minutes.
  • Stir in the coriander, cardamom pods, cinnamon stick, cayenne pepper powder, and tomatoes and cook until the tomatoes have softened. Stir in the shrimp and coconut milk.
  • Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® to Manual Low Pressure for 2 minutes.
  • When the cooking time is complete, do a Quick Pressure Release. Remove the cover and stir well. Put the curry in a serving bowl and garnish with the cilantro.
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