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4 servingschili powder or 1 tsp ( 5 ml) of hot pepper flakescook 5 min

Coconut Fish Curry

By Laura Pazzaglia

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4 Servings

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5 min

Coconut Fish Curry
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Recipe Details

Course: Main Dishes

Prep Time: 5 min

Cook Time: 5 min

Cooking Technique: Low Pressure, Saute

Yield: 4 Servings

Ingredients

  • 500-750 g (1-1 ½ lbs) fish steaks or
  • 1 chopped tomato or a heaping cup of
  • 2 green chiles
  • 2 medium onions
  • 2 garlic cloves
  • 1 tbsp (15 ml) freshly grated ginger
  • 6 curry leaves, bay leaves, kaffir lime leaves or basil
  • 1 tbsp (15 ml) ground coriander
  • 1 tsp (5 ml) ground cumin
  • ½ tsp (3 ml) ground turmeric
  • 1 tsp (5 ml) chili powder or 1 tsp ( 5 ml) of hot pepper flakes
  • ½ tsp (3 ml) ground fenugreek
  • 2 cups (500 ml) un-sweetened coconut milk
  • salt
  • lemon juice

INSTRUCTIONS

  1. In the preheated pressure cooker on medium-low heat without the lid, add a swirl of oil and then drop in the curry leaves and lightly fry them until golden around the edges (about 1 Minute).
  2. Then add the onion, garlic, and ginger and saute until the onion is soft.
  3. Add all of the ground spices: Coriander, Cumin, Tumeric, Chili Powder and Fenugreek and saute them together with the onions until they have released their aroma (about 2 Minutes).
  4. De-glaze with the coconut milk making sure to un-stick anything from the bottom of the cooker and incorporate it into the sauce.
  5. Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
  6. Close the lid and set the valve to pressure cooking position.
  7. Cook for 5 Minutes at Low pressure.
  8. When time is up, release pressure using the Normal method - release vapor through the valve.
  9. Add salt to taste and spritz with lemon juice just before serving.
  10. Serve alone, or with steamed rice.

Notes

INSTANT TIP: Coconut Chicken Curry (Variation) Instead of white fish fillets, use 3 chicken breast fillets. Follow the rest of the procedure as written, but pressure cook for 7 minutes.

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About the chef

Laura Pazzaglia

Laura Pazzaglia

Laura Pazzaglia is the founder of the Hip Pressure Cooking website. She's an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide. Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature. She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking.  She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery. Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt. Previously, she spent about 15 years as an information technology professional in San Francisco and California's Silicon Valley.

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