Instant Pot Shrimp curry
Instant Pot Shrimp curry

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, instant pot shrimp curry. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Instant Pot Shrimp curry is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Instant Pot Shrimp curry is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook instant pot shrimp curry using 16 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot Shrimp curry:
  1. Get 2 tbsp Coconut oil
  2. Prepare 12 oz pkt Raw medium-large shrimp(Peeled and deveined)
  3. Get 1 Small onion sliced
  4. Take 1 Medium Tomato chopped
  5. Make ready 1 lemon sized tamarind soaked in 1/2 cup water (optional)
  6. Make ready 1 stem Curry leaves
  7. Get 1 tsp Ginger garlic paste
  8. Make ready 1 tbsp. Black Mustard seeds
  9. Make ready 2 tbsp. Coconut cream
  10. Get 1 tsp Salt
  11. Take 1/4 tsp Turmeric powder
  12. Get 2 tbsp. Kashmiri Red Chilly powder(bright color and less heat)
  13. Make ready 1 1/2 tbsp. Coriander powder
  14. Prepare 1/4 tsp Cumin powder
  15. Make ready 1/4 tsp Fenugreek powder
  16. Make ready 2 cups water
Instructions to make Instant Pot Shrimp curry:
  1. Thaw and Clean the shrimp thoroughly and remove the tail.
  2. Keep the IP on sauté mode and once hot, add the oil followed by mustard seeds,curryleaves, fenugreek powder and ginger garlic paste. Stir well so that it doesnt burn or stick to the pot.
  3. Add onion slices and chopped tomatoes along with salt and turmeric.Sauté for 3-4 mins until the onions are translucent.
  4. Meanwhile prepare a thick paste of Red chilly powder,cumin powder and coriander powder with 2 tbsp water.(this will prevent burning of spices when directly added to the pot)
  5. Add the spice paste to the onion masala and stir well for a minute and add the tamarind piece along with few tbsp water so that nothing burns or sticks to the bottom of the inner pot.
  6. Once oil starts separating from the masala,add 2 cups water and close the IP with a glass lid.Let the curry continue simmering for 2 minutes on sauté mode.
  7. Now add the cleaned shrimp,stir well and close the Insant Pot. Set the pressure cook mode for 3 minutes.
  8. Once done,open the lid after 10 min natural steam release. Keep the IP on sauté mode again and stir the curry and add in the coconut cream.
  9. Let the gravy simmer for 3-4 mins and when it reaches the desired consistency, turn off the IP. Check the salt and transfer to serving dish/let it sit in the IP on 'keep warm' mode
  10. Serve the curry with Rice or Roti.
  11. TIP#You can substitute Kashmiri redchilly powder with Paprika too. You can get them at any Indian grocery stores.
  12. TIP# You can use this curry recipe for scallops or prawns too.

So that is going to wrap it up for this exceptional food instant pot shrimp curry recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!