Instant Pot® Shrimp Curry

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Description

Absolutely delicious and easy South Indian curry. One of my husband’s favorite dishes. Shrimp cooked in spiced, creamy onion and tomato-based gravy with a subtle coconut flavor. I have used Instant Pot® Duo Mini (the 3-quart size). Serve with rice or roti.

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

Instructions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil
  2. mustard seeds
  3. curry leaves
  4. ginger-garlic paste
  5. and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato
  6. along with salt and turmeric. Saute until onions are translucent
  7. 3 to 4 minutes.
  8. Meanwhile
  9. combine 2 tablespoons water
  10. Kashmiri red chili powder
  11. coriander
  12. 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
  13. 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
  14. 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.
  15. 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
  16. about 5 minutes. Unlock and remove the lid.
  17. Select Saute mode again and stir coconut cream into the curry. Simmer until thickened
  18. 3 to 4 minutes. Season with salt
  19. if desired.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 55 mins

Servings: 4

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