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Instant Pot Flavoursome Salmon Curry
Course
Main Course
Cuisine
Singaporean
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
3
Calories
427
kcal
Author
Corrie
Ingredients
1
pound
salmon fillets
cut into bite sized pieces
1
curry leaves
½
teaspoon
red chili powder
½
small
yellow onion
chopped
1
garlic clove
minced
1
tablespoon
curry powder
1
teaspoon
ground cumin
1
teaspoon
ground coriander
½
teaspoon
ground turmeric
1
cup
unsweetened coconut milk
1
cup
tomatoes
chopped
½
Serrano pepper
seeded and chopped
½
tablespoon
fresh lemon juice
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add the curry leaves and cook for about 30 seconds.
Add onions and garlic and cook for about 4-5 minutes.
Add spices and cook for about 1½ minute.
Select “Cancel” and stir in coconut milk, fish, tomatoes and Serrano pepper.
Secure the lid and cook under “Manual” and “Low Pressure” for about 5 minutes.
Select “Cancel” and carefully do a Natural release.
Remove the lid and stir in the lemon juice.
Serve hot.
Nutrition
Calories:
427
kcal
|
Carbohydrates:
10
g
|
Protein:
33
g
|
Fat:
29
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
83
mg
|
Sodium:
90
mg
|
Potassium:
1159
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
624
IU
|
Vitamin C:
18
mg
|
Calcium:
64
mg
|
Iron:
4
mg