Instant Pot® Shrimp Curry recipe

All Recipes Best Recipe World Cuisine Recipes Asian Indian

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 calories
carbohydrate: 12.4 g
cholesterol: 127.7 mg
fat: 12 g
fiber: 4.1 g
protein: 16.2 g
saturatedFat: 8.5 g
servingSize: -
sodium: 818.2 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Instant Pot® Shrimp Curry, simple recipe Instant Pot® Shrimp Curry, recipe Instant Pot® Shrimp Curry, recipe Instant Pot® Shrimp Curry, Instant Pot® Shrimp Curry recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe instant, , easy recipes , baking , tasty recipe best recipes