Instant Pot Coconut Fish Curry

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
5 from 1 vote
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Course: Main Course
Cuisine: South Indian
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.
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