Instant Pot Indian Fish Curry is inspired by a popular fish curry that’s traditional in the Southern part of India. This mild coconut milk-based curry with a tinge of tartness is so quick and easy to make. Kick up the heat by adding more jalapeno or serrano chilies. Serve over rice.
Prep Time: 5 Time: 10 minutes Total Time: 15 minutes Servings: 4 Calories: 190kcal Author: Paint the Kitchen Red
- 2 Tbsp coconut oil
- 10 curry leaves optional
- 1 cup onion chopped
- 1 Tbsp garlic
- 1 Tbsp ginger
- 1/2 serrano or jalapeno chili pepper sliced or slit (use 1 whole chili for spicy)
- 1 cup tomato chopped
- 1 tsp ground coriander
- 1/4 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt
- 2 Tbsp water for deglazing
- 1 cup canned coconut milk about 1/2 of 14 oz. can
- 1 1/2 lbs fish fillets e.g. firm fish like cod or haddock, cut into 2-inch pieces
- 1 tsp lime juice
- Fresh cilantro leaves for garnish optional
- Fresh tomato slices for garnish optional
- Select the ‘Saute’ function and pre-heat the Instant Pot.
- Add coconut oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
- Add curry leaves (if using) and stir for about 20 seconds.
- Add onions, garlic, ginger and green chilies to the inner pot.
- Stir onion mixture until onions are translucent.
- Add tomatoes and saute until the tomatoes release their liquid and start breaking down.
- Add in coriander, cumin, turmeric, black pepper, and salt.
- Saute until spices are fragrant, about 30 seconds. Be careful not to burn!
- Deglaze with a tablespoon or two of water.
- Stir in coconut milk.
- 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.
- Close the lid and pressure cook for 2 minutes. *
- Do a Quick Release of pressure (QR) and open the lid.
- Add lime juice to the Instant Pot Indian Fish Curry.
- Gently stir the curry without breaking up the fish.
- Carefully remove fish and gravy into a serving bowl. Garnish with chopped cilantro and fresh tomato slices.
- Serve over rice.
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- Optional: saute a cinnamon stick, 4 whole cloves, and 4 cardamom pods before adding onions.
- * If your pieces of fish are thin and/or delicate, pressure cook on low pressure for 5 minutes and do a quick release of pressure (QR).
- At any point in the Saute mode, if you find that the ingredients are burning, press ‘Cancel’ and then resume the Saute function once the Instant Pot has cooled down.
- To guard against splatter, use a splatter screen.
- See the blog post for more detailed recipe tips.
Serving: 1serving | Calories: 190kcal | Carbohydrates: 6g | Protein: 16g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 458mg | Fiber: 2g | Sugar: 3g