Instant Pot Coconut Fish Curry
Our Coconut Fish Curry recipe comes from the Instant Pot recipe book. It calls for 1.5 pounds of white fish like haddock, cod, or tilapia. We used cod. Regardless of what fish you use, remember that fish should not smell fishy. Fresh fish will smell like the ocean. If you choose to buy a whole fish, look for one with clear eyes, as cloudiness is a sign of spoilage. Fish should not be slimy either, so watch out for that when selecting a fillet.
The fish turned out wonderfully in the Instant Pot. It was nice and flaky, which is exactly what you are looking for. This dish has beautiful presentation for a curry, particularly when it's served over rice, with a wedge of lime for garnish. We served the dish with basmati rice, though it can also be served alone in a bowl.
- 2 Tablespoons ghee or neutral oil, like canola or vegetable
- 2 medium onions, sliced thinly
- 1 teaspoon California Roasted Minced Garlic
- 1/2 teaspoon Ginger Powder
- 6 Organic Bay Leaves
- 3 Tablespoons Madras Curry Powder
- 2 cups un-sweetened coconut milk
- 1 1/2 pounds white fish fillets; we used cod
- 2 Anaheim Chiles, rehydrated and cut into thin strips
- 1 cup cherry tomatoes
- 2 teaspoons Kosher Salt
- Juice from 1 lemon
- 2 cups cooked basmati rice, or your preferred rice
- Preheat (Saute) the Instant Pot.
- When the word 'hot' appears on the display, add ghee or oil.
- Add onion, California Roasted Granulated Garlic and Ginger Powder and saute until onion is soft, 5-8 minutes.
- Add Organic Bay Leaves and Madras Curry and stir for another minute or two to combine.
- Pour in the un-sweetened coconut milk. Stir to combine.
- Scrape any solids that may be stuck at the bottom of the cooker.
- Add Anaheim Chile strips and tomatoes. Stir.
- Gently add the fish pieces and move them around to coat them with the mixture.
- Close and lock the lid of the Instant Pot.
- Press manual mode and choose 3 minutes cooking time.
- When cooking time is up, use the Quick Pressure Release to cool the cooker.
- Open cooker and add salt and lemon juice just before serving. Serve over rice.
