Instant Pot Shrimp curry

Name: Instant Pot Shrimp curry
Total time: 600 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 2 tbsp Coconut oil; 12 oz pkt Raw medium-large shrimp(Peeled and deveined); 1 Small onion sliced; 1 Medium Tomato chopped; 1 lemon sized tamarind soaked in 1/2 cup water (optional); 1 stem Curry leaves; 1 tsp Ginger garlic paste; 1 tbsp. Black Mustard seeds; 2 tbsp. Coconut cream; 1 tsp Salt; 1/4 tsp Turmeric powder; 2 tbsp. Kashmiri Red Chilly powder(bright color and less heat); 1 1/2 tbsp. Coriander powder; 1/4 tsp Cumin powder; 1/4 tsp Fenugreek powder; 2 cups water

Jiya @cook_7815398

Sunshine State🌞

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(3QT). Check out my blog for similar recipes
https://cookwithjiya.com

Saved

Ingredients

10 minutes

3-4 servings

2 tbspCoconut oil
12 ozpkt Raw medium-large shrimp(Peeled and deveined)
1Small onion sliced
1Medium Tomato chopped
1lemon sized tamarind soaked in 1/2 cup water (optional)
1stem Curry leaves
1 tspGinger garlic paste
1 tbsp.Black Mustard seeds
2 tbsp.Coconut cream
1 tspSalt
1/4 tspTurmeric powder
2 tbsp.Kashmiri Red Chilly powder(bright color and less heat)
1 1/2 tbsp.Coriander powder
1/4 tspCumin powder
1/4 tspFenugreek powder
2 cupswater

Saved

Steps

10 minutes

1

Thaw and Clean the shrimp thoroughly and remove the tail.
2

Keep the IP on sauté mode and once hot, add the oil followed by mustard seeds,curryleaves, fenugreek powder and ginger garlic paste. Stir well so that it doesnt burn or stick to the pot.
3

Add onion slices and chopped tomatoes along with salt and turmeric.Sauté for 3-4 mins until the onions are translucent.
4

Meanwhile prepare a thick paste of Red chilly powder,cumin powder and coriander powder with 2 tbsp water.(this will prevent burning of spices when directly added to the pot)
5

Add the spice paste to the onion masala and stir well for a minute and add the tamarind piece along with few tbsp water so that nothing burns or sticks to the bottom of the inner pot.
6

Once oil starts separating from the masala,add 2 cups water and close the IP with a glass lid.Let the curry continue simmering for 2 minutes on sauté mode.
7

Now add the cleaned shrimp,stir well and close the Insant Pot. Set the pressure cook mode for 3 minutes.
8

Once done,open the lid after 10 min natural steam release. Keep the IP on sauté mode again and stir the curry and add in the coconut cream.
9

Let the gravy simmer for 3-4 mins and when it reaches the desired consistency, turn off the IP. Check the salt and transfer to serving dish/let it sit in the IP on 'keep warm' mode
10

Serve the curry with Rice or Roti.
11

TIP#You can substitute Kashmiri redchilly powder with Paprika too. You can get them at any Indian grocery stores.
12

TIP# You can use this curry recipe for scallops or prawns too.