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Instant Pot Fish Curry
A rich and creamy textured fish curry infused with traditional South Indian flavors…
Course
Main Course
Cuisine
South Indian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
447
kcal
Author
Corrie
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
Calories:
447
kcal
|
Carbohydrates:
10
g
|
Protein:
33
g
|
Fat:
32
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
83
mg
|
Sodium:
90
mg
|
Potassium:
1150
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
622
IU
|
Vitamin C:
11
mg
|
Calcium:
65
mg
|
Iron:
4
mg