Coconut Fish Curry
- 1.5 fillets white fish rinsed and cut into bite-size pieces (fresh or frozen and thawed)
- 1 cup cherry tomatoes
- 2 green chilies sliced into strips
- 2 onions medium, sliced into strips
- 2 cloves garlic finely chopped
- 1 tablespoon ginger freshly grated, or 1/8 teaspoon ginger powder
- 6 curry leaves or bay laurel leaves, or kaffir lime leaves, or basil
- 2 teaspoons salt
- lemon juice
- 2 cups coconut milk unsweetened
- 1 tablespoon ground coriander ground
- 2 teaspoon ground cumin ground
- 1/2 teaspoon ground turmeric ground
- 1 teaspoon chili powder or 1 teaspoon of hot pepper flakes
- 1/2 teaspoon fenugreek (Methi) ground
Or Instead of the 5 spices noted above
- 3 tablespoon curry powder mix
- In the preheated pressure cooker on medium-low heat without the lid, add a swirl of oil and then drop in the curry leaves and lightly fry them until golden around the edges (about 1 minute).
- Then add the onion, garlic and ginger and sauté until the onion is soft. Add all of the ground spices: Coriander, Cumin, Tumeric, Chili Powder and Fenugreek and sauté them together with the onions until they have released their aroma (about 1 minutes).
- De-glaze with the coconut milk making sure to un-stick anything from the bottom and incorporate it in the sauce. Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
- Bring to pressure on high heat. When pressure is reached, lower the heat and cook 2-3 minutes at high pressure (or for 5 minutes at low pressure). When time is up, release pressure using the Normal method – release vapor through the valve.
- Add salt to taste and spritz with lemon juice just before serving.