Instant Pot Indian Fish Curry

Instant Pot Indian Fish Curry

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



  • 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

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