Make this South Indian Coconut Fish Curry for a bunch of people and they will
definitely come back for the recipe.
Instant Pot Coconut Fish Curry Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 432kcal
Ingredients
- 2 cup unsweetened coconut milk
- 1 tbsp olive oil
- 2 tbsp curry powder
- 2 tsp ground coriander
- 1 tbsp fresh lemon juice
- 1 tsp red chili powder
- 2 pound salmon fillets cut into bite sized pieces
- 1 small onion chopped
- 2 curry leaves
- 2 cup tomatoes chopped
- 2 garlic cloves minced
- 2 tsp ground cumin
Instructions
- Put the olive oil and curry leaves in the Instant Pot and select “Sauté”.
- Sauté for about 30 seconds and add garlic and onions.
- Sauté for about 3 minutes and add all the spices.
- Sauté for about 2 minutes and add stir in tomatoes, salmon fillets and coconut milk.
- Set the Instant Pot to “Manual” at “Low Pressure” for about 7 minutes.
- Release the pressure naturally and squeeze the lemon juice on top.
This recipe is part of the biggest FREE Instant Pot Recipe Index, a huge collection of 853 original and delicious recipes.
If you loved this recipe, give it love. Thanks!
If you loved this recipe, give it love. Thanks!
