Instant Pot® Shrimp Coconut Curry

Ingredients

• 2 tablespoons coconut oil
• 1 tablespoon black mustard seeds
• 1 sprig fresh curry leaves
• 1 teaspoon ginger-garlic paste
• ¼ teaspoon fenugreek powder
• 1 small onion, sliced
• 1 medium tomato, chopped
• 1 teaspoon salt
• ¼ teaspoon turmeric powder
• 2 tablespoons water
• 2 tablespoons Kashmiri red chili powder
• 1 ½ tablespoons coriander powder
• ¼ teaspoon cumin powder
• 2 tablespoons tamarind pulp
• 2 ¼ cups water, divided
• 12 ounces raw medium-large shrimp, peeled and deveined
• 2 tablespoons coconut cream

Step 1

Turn on your Instant Pot to the sauté setting. Pour in some oil, then add mustard seeds, curry leaves, ginger-garlic paste, and a pinch of fenugreek powder. Stir everything well so nothing sticks or burns. Next, toss in chopped onion and tomato along with a bit of salt and turmeric. Cook until the onions soften and become see-through, about 3 to 4 minutes.

Step 2

While that’s cooking, mix together 2 tablespoons of water, Kashmiri red chili powder, coriander, and cumin to make a smooth spice paste. Add this paste to the pot and stir it around for about a minute to let those flavors bloom. Then, pour in the tamarind and 1/4 cup water, stirring to keep things from sticking. Cook until you see the oil start to separate from the mixture, which should take 3 to 5 minutes.

Step 3

Pour in 2 cups of water and pop the lid on, setting the pot to high pressure for 3 minutes. It will take around 10 minutes to come up to pressure. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully use the quick-release method to let out any remaining steam.

Step 4

Open the lid, add the shrimp, and give everything a good stir. Close the lid again and cook on high pressure for just 3 minutes. When it’s done, release the pressure using the natural-release method for 10 minutes followed by a quick release.

Step 5

Finally, switch back to sauté mode and stir in the coconut cream. Let the curry simmer for 3 to 4 minutes until it thickens up nicely. Taste and add a little more salt if you think it needs it before serving.