Instant Pot Red Hot Chili Fish Curry
- 2 lb fish
- 2 tbsp coconut oil
- 1 cup onions chopped
- 6 garlic cloves
- 2 tbsp ginger shredded
- 8 curry leaves
- 1 cup water
- 1/2 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsbp salt
- 2 tbsp chili powder dissolved in 1 teaspoon water
Turn on the instant pot and select sauté.
Add coconut oil, fenugreek seeds and mustard in it and sauté for 1 minute.
Add garlic, ginger, onions and sauté for 4 minutes.
Add remaining ingredients in it.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 5 minutes. Release the pressure naturally through steam vent.
Dish out and serve.
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