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Instant Pot Red Hot Chili Fish Curry
Course
Main Course
Cuisine
Indian
Keyword
curry leaves, fish, Hot Chili Fish Curry
Prep Time
40
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
50
minutes
minutes
Servings
3
Calories
428
kcal
Author
Corrie
Ingredients
2
lb
fish
2
tablespoon
coconut oil
1
cup
onions
chopped
6
garlic cloves
2
tablespoon
ginger
shredded
8
curry leaves
1
cup
water
½
teaspoon
fenugreek seeds
1
teaspoon
mustard seeds
1
tsbp
salt
2
tablespoon
chili powder
dissolved in 1 teaspoon water
Instructions
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.
Nutrition
Calories:
428
kcal
|
Carbohydrates:
11
g
|
Protein:
63
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
151
mg
|
Sodium:
382
mg
|
Potassium:
1151
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1684
IU
|
Vitamin C:
60
mg
|
Calcium:
89
mg
|
Iron:
3
mg