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Instant Pot® Shrimp Curry
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Create a delectable Instant Pot® South Indian shrimp curry with a rich coconut sauce.
Ingredients:
  • 2 tablespoons coconut oil
  • 1 tablespoon black mustard seeds
  • 1 sprig fresh curry leaves
  • 1 teaspoon ginger-garlic paste
  • 0.25 teaspoon fenugreek powder
  • 1 small onion, sliced
  • 1 medium tomato, chopped
  • 1 teaspoon salt
  • 0.25 teaspoon turmeric powder
  • 2 tablespoons water
  • 2 tablespoons Kashmiri red chili powder
  • 1.5 tablespoons coriander powder
  • 0.25 teaspoon cumin powder
  • 2 tablespoons tamarind pulp
  • 2.25 cups water, divided
  • 12 ounces raw medium-large shrimp, peeled and deveined
  • 2 tablespoons coconut cream
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot® by selecting the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder, stirring to prevent sticking. Toss in onion, tomato, salt, and turmeric, saute until onions are translucent, about 3 to 4 minutes.
  • In the meantime, create a flavorful paste by mixing 2 tablespoons water with Kashmiri red chili powder, coriander, and cumin in a small bowl. Add the spice paste to the onions in the pot and stir for 1 minute. Incorporate tamarind and 1/4 cup water, stirring to prevent sticking. Cook until the oil separates, about 3 to 5 minutes. Pour in 2 cups water, cover with a lid, and simmer for an additional 2 minutes on Saute mode.
  • Add succulent shrimp to the pot and gently mix them in. Seal the lid securely, then choose high pressure and adjust the timer to 3 minutes. Give it roughly 10 minutes for the pressure to build up beautifully.
  • Follow the manufacturer's instructions to naturally release pressure for 10 minutes, then carefully quick-release any remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Switch back to Saute mode, and smoothly incorporate the coconut cream into the curry. Let it simmer until it thickens, which should take about 3 to 4 minutes. Add salt to taste, if preferred.

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