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.
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.
Table of Contents
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.
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.
How To Serve
Over any side dish you like. Some examples:
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
Instant Pot Fish Curry
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 🙂
Nutrition
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.