White flaky fish simmered in sweet and creamy coconut milk, seasoned with fragrant Indian spices, that’s all there is to this simple and delicious recipe for Coconut Fish Curry, using the Instant pot or stovetop.
This recipe is inspired by the south-Indian delicacy called Kerala Fish Curry and comes together easily in under 30 minutes, using the Instant pot or stove.
An added bonus of this recipe is that it’s gluten-free, low-carb, and completely dairy-free. Coconut milk adds a naturally sweet flavor that complements the buttery texture of the fish.
I typically serve this with coconut rice or brown rice. And on days when hubby and I want to eat a low-carb meal, I pair it with Indian-spiced cauliflower rice.
Also Read: Spinach, sweet potato and lentil dhal Recipe
Coconut fish curry
Course: MainCuisine: IndianDifficulty: Easy4
servings10
minutes20
minutes440
kcal30-minute Instant Pot recipe for Coconut Fish Curry, with tender fish and bell peppers cooked in a coconut milk sauce seasoned with warm Indian spices.
Ingredients
1½ pound Mahi-Mahi or Tilapia filets cut in 2-inch pieces (or any white flesh fish)
2 tablespoon olive Oil or coconut oil
1 teaspoon mustard Seeds
10-12 curry leaves (see notes for substitute)
1 serrano pepper (whole) optional
1 tablespoon ginger paste 1-inch ginger
1 tablespoon garlic paste
1 medium onion
½ green pepper
½ orange pepper
14 ounce Coconut Milk
- Spices
¾-1 teaspoon salt
½ teaspoon turmeric powder
¼ teaspoon red chili powder
2 teaspoons ground coriander
½ teaspoon ground cumin
1 teaspoon garam masala
3 sprigs of cilantro
8 mint leaves
Directions
- Prep: Cut fish in 2-inch pieces. Slice onions and bell peppers. Finely grate or grind ginger and garlic.
- Instant Pot Method
- Select Sauté. Wait 30 seconds and add oil and mustard seeds. When the mustard seeds begin to splutter, add curry leaves, ginger and garlic paste, and sauté for 30 seconds. Add sliced onions and bell peppers. Sauté for a minute.
- Add all the spices, stir well and sauté for 30 seconds. Add coconut milk and mix well. Bring it to a simmer then cancel saute.
- Add fish pieces, a few cilantro sprigs and stir well. Optionally, you can add a few mint leaves on top, this gives the coconut curry a very subtle and sweet minty aroma.
- Lock the lid in place. Select pressure cook or manual and adjust to LOW pressure. Cook for 2 minutes.
- Quickly release the pressure (QR) by following your cooker’s instructions. Finish the curry with a light squeeze of lime and serve with brown or white basmati rice, or coconut rice.
Notes
- Choose your Fish: You can make this dish with your favorite kind of white flesh fish. Other varieties that go well in this recipe include Tilapia, Halibut, Sole, Cod, and Salmon. Cut the fish into 2-inch pieces.
- Use Low pressure: Fish is a delicate food that can overcook very easily. Cooking at Low pressure ensures the fish stays flaky and tender after cooking.
- Adjust the Cook-time: If the fish pieces are thicker than 1-inch, adjust the pressure cooking time to 3 minutes at low pressure.