Ingredients

The following ingredients have 4 Servings
  • 1 lb Shrimp (deveined tail-on, frozen (about 25-30))
  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds (Rai)
  • 1 Green chili pepper (slit in 2 pieces)
  • 1 cup Onion (chopped)
  • 1/2 tablespoon Ginger (minced)
  • 1/2 tablespoon Garlic (minced)
  • 1 cup Tomato (chopped )
  • 1/4 can Coconut Milk ((~3.5 oz) full-fat )
  • 1 tablespoon Lime juice
  • 1/4 cup Cilantro (to garnish)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Cayenne or Red Chili powder (adjust to taste)
  • 1/2 teaspoon Garam masala
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Salt (adjust to taste)

Instruction

  • Start the instant pot in Sauté mode and let it heat. Add oil, mustard seeds and let them sizzle. 
  • Add green chili, onions, ginger and garlic. Sauté for about 5 minutes until the onions turn golden brown. 
  • Add tomato and spices. Mix and let it sauté for 2-3 minutes.  
  • Add coconut milk and shrimp to the pot. Stir and press cancel. Close lid with vent in sealing position.
  • Start the instant pot in Manual or Pressure cook mode at low pressure for 3 minutes. 
  • When the instant pot beeps, quick release the pressure manually.  
  • Stir in the lime juice and garnish with cilantro. Coconut Shrimp Curry is ready to be served. Enjoy with rice. 
  • Tip: Take the steel insert out of the instant pot, so the curry is not cooking more from residual heat.