Instant Pot Fish Curry

Fish Curry

There’s something deeply comforting about a warm bowl of curry, especially one that fills your kitchen with the rich aroma of spices and coconut milk.

Salmon cubes in curry sauce alongside with tomato cubes and chopped scallion

This Instant Pot Fish Curry has quickly become one of my go-to recipes when I need a satisfying dinner without spending hours at the stove.

With flaky salmon, creamy coconut milk, and bold spices, it tastes like it simmered all day—but comes together in under 30 minutes. Whether you’re new to curry or a seasoned spice-lover, this one’s for you.

Why This Recipe Works

This fish curry is all about balance—spice without being overpowering, richness from the coconut milk, and the delicate flavor of salmon that holds its own. Using the Instant Pot keeps things efficient, intensifies the flavors, and prevents overcooking the fish. Curry leaves and lemon juice add brightness and depth, making every bite layered and vibrant.

fish curry vertical 

Ingredients

Salmon fillets -  Rich and hearty, they stay tender in the Instant Pot. You can swap with cod, tilapia, or shrimp if you'd like something lighter.

Coconut milk -  Unsweetened is key. It adds creaminess and tempers the heat. If you don’t have it, heavy cream or cashew cream can substitute.

Curry powder -  The backbone of the dish. Choose your favorite blend—mild or hot.

Ground coriander, cumin & chili powder -  These layer in warmth and complexity. Adjust chili powder to taste.

Curry leaves - Optional but recommended for that authentic South Indian flavor. If you can’t find them, a bay leaf or a pinch of fennel seeds can offer some depth.

Cooking Tips

Cut the salmon into evenly sized chunks so they cook uniformly.

Don’t skip the sauté step—it helps bring out the flavors of the spices and aromatics.

Be gentle when stirring in the fish to avoid breaking it up too much.

fish curry

How To Serve

Over any side dish you like. Some examples:

Instant Pot Calrose Rice

Instant Pot Black Rice

Instant Pot Quinoa

For more ideas, check out What to Serve With Chicken Curry. Most of the recipes a great for fish curry as well.

More Curry Recipes

Coconut Curry Chicken

Instant Pot Japanese Curry

Chicken Curry

Red Curry Noodles

Instant Pot Pork Curry

Fish Curry

Instant Pot Fish Curry

Tender salmon and a coconut-spice sauce come together like a dream—and yep, it’s ready in only 25 minutes!
4.72 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: coconut fish curry, Fish Curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Author: Corrie

Ingredients

  • 2 cup unsweetened coconut milk
  • 1 tablespoon olive oil
  • 2 tablespoon curry powder
  • 2 teaspoon ground coriander
  • 1 teaspoon 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 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice for serving

Instructions

  • Press "saute" and add olive oil and curry leaves.
  • Add garlic and onions and saute for 3 minutes.
  • Add spices and saute for 2 more minutes.
  • Stir in tomatoes, salmon fillets and coconut milk.
  • Close the lid and cook on low pressure for 7 minutes.
  • When cooking time is complete, wait for a natural release.
  • Once done, open the lid, squeeze the lemon juice on top and serve ๐Ÿ™‚

Nutrition

Calories: 447kcal Carbohydrates: 10g Protein: 33g Fat: 32g Saturated Fat: 19g Polyunsaturated Fat: 4g Monounsaturated Fat: 6g Cholesterol: 83mg Sodium: 90mg Potassium: 1150mg Fiber: 4g Sugar: 5g Vitamin A: 622IU Vitamin C: 11mg Calcium: 65mg Iron: 4mg

Notes

  • Cut the salmon into evenly sized chunks so they cook uniformly.
  • Don’t skip the sauté step—it helps bring out the flavors of the spices and aromatics.
  • Be gentle when stirring in the fish to avoid breaking it up too much.
Tried this Recipe?Mention @corriecooksblog or tag #corriecooks!

 

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