Instant Pot® Shrimp Curry The Best Recipes

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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 (the 3-quart size). Serve with rice or roti."

Ingredients :

• 2 tablespoons coconut oil
• 1 tablespoon black mustard seeds
• 1 sprig fresh curry leaves
• 1 teaspoon ginger-garlic paste
• 1/4 teaspoon fenugreek powder
• 1 small onion, sliced
• 1 medium tomato, chopped
• 1 teaspoon salt
• 1/4 teaspoon turmeric powder
• 2 tablespoons water
• 2 tablespoons Kashmiri red chili powder
• 1 1/2 tablespoons coriander powder
• 1/4 teaspoon cumin powder
• 2 tablespoons tamarind pulp
• 2 1/4 cups water, divided
• 12 ounces raw medium-large shrimp, peeled and deveined
• 2 tablespoons coconut cream

Instructions :

Prep : 10M	Cook : 4M	Ready in : 55M

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
• Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
• Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

Notes :

• You can replace the Kashmiri red chili powder (bright color and less heat) with paprika. You can get them at any Indian grocery store.

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