Coconut Fish Curry Recipe
30-minute Instant Pot recipe for Coconut Fish Curry, with tender fish and bell peppers cooked in a coconut milk sauce seasoned with warm Indian spices.
Servings: 4 people
Calories: 440kcal
Equipment
Ingredients
- 1½ pound Mahi-Mahi or Tilapia filets cut in 2-inch pieces (or any white flesh fish)
- 2 tablespoon olive Oil or coconut oil
- 1 teaspoon mustard Seeds
- 10-12 curry leaves (see notes for substitute)
- 1 serrano pepper (whole) optional
- 1 tablespoon ginger paste 1-inch ginger
- 1 tablespoon garlic paste 3 cloves minced
- 1 medium onion thinly sliced (1 cup)
- ½ green pepper sliced, (½ cup)
- ½ orange pepper or yellow pepper sliced (½ cup)
- 14 ounce Coconut Milk (1 can) or 2 cups
Spices
- ¾-1 teaspoon salt (adjust to taste)
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili powder (or cayenne): adjust to your taste
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon garam masala
- 3 sprigs of cilantro
- 8 mint leaves (optional)
For finishing
- 1 teaspoon fresh lime juice
Instructions
- Prep: Cut fish in 2-inch pieces. Slice onions and bell peppers. Finely grate or grind ginger and garlic.
Instant Pot Method
- Sauté aromatics: Select Sauté and wait 30 seconds. Add oil and mustard seeds; once they splutter, add curry leaves, ginger, and garlic paste, and sauté for 30 seconds.
- Sauté veggies: Add sliced onions and bell peppers. Sauté for a minute.
- Add the spices and coconut milk, then sauté for 30 seconds. Stir in the coconut milk, bring to a gentle simmer for 1 minute, then proceed-this helps prevent curdling under pressure.
- Add the fish: Add fish and cilantro sprigs, stirring gently to coat with coconut milk. Optionally, top with a few mint leaves for a subtle, sweet minty aroma.
- Cook the fish curry: Lock the lid in place. Select pressure cook or manual and adjust to LOW pressure. Cook for 2 minutes.
- Serve the fish curry: Quick release the pressure according to your cooker’s instructions. Finish with a squeeze of lime or lemon and serve.
Stove top recipe
- Heat a saucepan on medium-high heat, and add oil and mustard seeds.
- When the mustard seeds begin to splutter, add curry leaves and ginger-garlic paste. Sauté for 30 seconds, add sliced onions and bell peppers. Sauté for a minute.
- Add all spices, stir well and sauté for 30 seconds. Add coconut milk and mix well. Now add the fish pieces, a few cilantro sprigs, and stir well. Optionally, add a few mint leaves on top.
- Cover the pan, reduce the heat to medium and cook for 5-6 minutes, or until the fish is cooked completely. Finish the dish with a light squeeze of lime and serve.
Video
Notes
- Choose your Fish: You can make this dish with your favorite kind of white flesh fish. Other varieties that work well in this recipe include cod, halibut, mahi-mahi, snapper, or tilapia. Cut the fish into 2-inch pieces.
- Use Low pressure: Fish is a delicate food that can overcook very easily. Cooking at Low pressure ensures the fish stays flaky and tender.
- Adjust the cook time: If the fish pieces are thicker than 1 inch, increase the pressure-cooking time to 3 minutes at low pressure.
- For reducing calories: Use low-fat coconut milk to save a few calories.
- Curry Leaves: If you cannot find those, substitute with a teaspoon of lime zest or Thai basil.
Nutrition
Calories: 440kcal | Carbohydrates: 10g | Protein: 35g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 124mg | Sodium: 607mg | Potassium: 1080mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1153IU | Vitamin C: 87mg | Calcium: 82mg | Iron: 6mg