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Home Instant Pot Instant Pot Shrimp curry

Instant Pot Shrimp curry

Name: How to cook Instant Pot Shrimp curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Jiya

Instant Pot Shrimp curry

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

Ingredient

Food ration :

3-4 servings

Cooking time :

10 minutes

2 tbsp

Coconut oil

12 oz

pkt Raw medium-large shrimp(Peeled and deveined)

Small onion sliced

Medium Tomato chopped

lemon sized tamarind soaked in 1/2 cup water (optional)

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

Cooking instructions

* Step 1

Thaw and Clean the shrimp thoroughly and remove the tail.

* Step 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.

* Step 3

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

* Step 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)

* Step 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.

* Step 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.

* Step 7

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

* Step 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.

* Step 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