Instant Pot® Shrimp Curry recipe
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Ingredients
- 2 tablespoons coconut oil 1 tablespoon black mustard seeds 1 sprig fresh curry leaves 1 teaspoon ginger-garlic paste ¼ teaspoon fenugreek powder 1 small onion, sliced 1 medium tomato, chopped 1 teaspoon salt ¼ teaspoon turmeric powder 2 tablespoons water 2 tablespoons Kashmiri red chili powder 1 ½ tablespoons coriander powder ¼ teaspoon cumin powder 2 tablespoons tamarind pulp 2 ¼ cups water, divided 12 ounces raw medium-large shrimp, peeled and deveined 2 tablespoons coconut cream
Nutrition Info
- 217.6 caloriescarbohydrate: 12.4 gcholesterol: 127.7 mgfat: 12 gfiber: 4.1 gprotein: 16.2 gsaturatedFat: 8.5 gservingSize: -sodium: 818.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Shrimp Curry
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.