Instant Pot Shrimp Curry

Recipesfull introduces to you: Indian Recipes. (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.

Brief

Prep 10 mins

Cook: 30 mins

Additional: 15 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Instant Pot Shrimp 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

Roti CanaiParatha (Indian Pancake)

World Cuisine

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Select Saute mode again and stir coconut cream into the curry. Simmer until thickened 3 to 4 minutes. Season with salt if desired.

Nutritional Information

Instant Pot Shrimp Curry

Servings Per Recipe:4

Calories: 217.6

% Daily Value *

Protein: 16.2g 32%

Carbohydrates: 12.4g 4%

Dietary Fiber: 4.1g 16%

Sugars: 1.8g

Fat: 12g 19%

Saturated Fat: 8.5g 43%

Cholesterol: 127.7mg 43%

Vitamin A Iu: 1783.8IU 36%

Niacin Equivalents: 5.7mg 44%

Vitamin B6: 0.3mg 18%

Vitamin C: 9.8mg 16%

Folate: 18.5mcg 5%

Calcium: 92.3mg 9%

Iron: 4.5mg 25%

Magnesium: 47.7mg 17%

Potassium: 366.7mg 10%

Sodium: 818.2mg 33%

Thiamin: 0.1mg 6%

Calories From Fat: 108.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.