Instant Pot Curry Fish | Fish Molee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Coconut Oil 3 tsp Garlic 1 cup, chopped Onions, raw 3 tsp Ginger Root 1 pepper Hot Chili Peppers 1 cup Fresh Tomato (Chopped or Sliced) (180g) (by MKNIOLA) 1 serving coriander powder (by NITAINMN) 0.25 tsp Spices, Cumin Powder (by MZTRACY) 0.5 teaspoon ancestral Roots Turmeric powder (by DAMARA322) 1 dash Pepper, black 0.25 tsp MORTON Sea Salt, Fine Salt 30 grams Water, tap 1 cup Rooster Brand Coconut Milk 4 fillet Cod (fish) 4 grams Lime Juice
1. Select the 'Saute' function and pre-heat the Instant Pot.
2. Add coconut oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
3. Add onions, garlic, ginger and green chilies to the inner pot.
Stir onion mixture until onions are translucent.
4. Add tomatoes and saute until the tomatoes release their liquid and start breaking down.
5. Add in coriander, cumin, turmeric, black pepper, and salt.
Saute until spices are fragrant, about 30 seconds. Be careful not to burn!
6. Deglaze with a tablespoon or two of water.
7. Stir in coconut milk.
8. Carefully add in fish pieces.
Gently lift up the fish pieces so that the coconut milk reaches the floor of the inner pot, and the fish is coated with the sauce.
9. Close the lid and pressure cook on High Pressure for 2 minutes.
Do a Quick Release of pressure (QR) and open the lid.
10. Add lime juice to the Instant Pot Indian Fish Curry.
Gently stir the curry without breaking up the fish.
11. Carefully remove fish and gravy into a serving bowl. Garnish with chopped cilantro and fresh tomato slices if desired.
Serve over rice.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LYNNEAT.
2. Add coconut oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
3. Add onions, garlic, ginger and green chilies to the inner pot.
Stir onion mixture until onions are translucent.
4. Add tomatoes and saute until the tomatoes release their liquid and start breaking down.
5. Add in coriander, cumin, turmeric, black pepper, and salt.
Saute until spices are fragrant, about 30 seconds. Be careful not to burn!
6. Deglaze with a tablespoon or two of water.
7. Stir in coconut milk.
8. Carefully add in fish pieces.
Gently lift up the fish pieces so that the coconut milk reaches the floor of the inner pot, and the fish is coated with the sauce.
9. Close the lid and pressure cook on High Pressure for 2 minutes.
Do a Quick Release of pressure (QR) and open the lid.
10. Add lime juice to the Instant Pot Indian Fish Curry.
Gently stir the curry without breaking up the fish.
11. Carefully remove fish and gravy into a serving bowl. Garnish with chopped cilantro and fresh tomato slices if desired.
Serve over rice.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LYNNEAT.
Nutritional Info Amount Per Serving
- Calories: 342.6
- Total Fat: 14.6 g
- Cholesterol: 99.1 mg
- Sodium: 302.3 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.5 g
- Protein: 42.5 g
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