Instant Pot® Shrimp Curry

3.0
(2)
1 Review
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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.

Submitted by Jiya Ann
Published on April 4, 2019
Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

Directions

  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.

  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.

  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.

  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.

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

Cook's Note:

You can replace the Kashmiri red chili powder (bright color and less heat) with paprika. You can get them at any Indian grocery store.

Nutrition Facts (per serving)

218 Calories
12g Fat
12g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 218
% Daily Value *
Total Fat 12g 15%
Saturated Fat 9g 43%
Cholesterol 128mg 43%
Sodium 818mg 36%
Total Carbohydrate 12g 5%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 16g 32%
Vitamin C 10mg 11%
Calcium 92mg 7%
Iron 5mg 25%
Potassium 367mg 8%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.