Coconut Fish Curry

By: Laura Pazzaglia

Coconut Fish Curry
cuisine icon Course
Main Course
cuisine icon Cooking Technique
Low Pressure, Saute
cuisine icon 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."]
cuisine icon Keywords
4 servings, chili powder or 1 tsp ( 5 ml) of hot pepper flakes, cook 5 min, fish steaks or, freshly grated ginger, garlic cloves, green chiles, ground coriander, ground cumin, ground fenugreek, ground turmeric, kaffir lime leaves or basil, lemon juice, low pressure, main course, medium onions, prep 5 min, salt, saute, tomato or a heaping cup of, un-sweetened coconut milk

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
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
  • 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).
  • Then add the onion, garlic, and ginger and saute until the onion is soft.
  • 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).
  • De-glaze with the coconut milk making sure to un-stick anything from the bottom of the cooker and incorporate it into the sauce.
  • Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
  • Close the lid and set the valve to pressure cooking position.
  • Cook for 5 Minutes at Low pressure.
  • When time is up, release pressure using the Normal method - release vapor through the valve.
  • Add salt to taste and spritz with lemon juice just before serving.
  • Serve alone, or with steamed rice.
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