Recipe: Appetizing Instant Pot Shrimp curry

Instant Pot Shrimp curry. This is a simple Indian shrimp curry made with ginger, garlic, onions, tomatoes along with flavorful spices, and finished with coconut milk. It's easy to make, perfectly spiced and absolutely delicious. It is very simple to prepare and is delicious eaten with rice or with some naan (or bread) or veggies.

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. You can cook Instant Pot Shrimp curry using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Instant Pot Shrimp curry

1. You need 2 tbsp of Coconut oil.
2. You need 12 oz of pkt Raw medium-large shrimp(Peeled and deveined).
3. Prepare 1 of Small onion sliced.
4. It's 1 of Medium Tomato chopped.
5. You need 1 of lemon sized tamarind soaked in 1/2 cup water (optional).
6. It's 1 of stem Curry leaves.
7. You need 1 tsp of Ginger garlic paste.
8. Prepare 1 tbsp. of Black Mustard seeds.
9. You need 2 tbsp. of Coconut cream.
10. You need 1 tsp of Salt.
11. It's 1/4 tsp of Turmeric powder.
12. Prepare 2 tbsp. of Kashmiri Red Chilly powder(bright color and less heat).
13. Prepare 1 1/2 tbsp. of Coriander powder.
14. You need 1/4 tsp of Cumin powder.
15. It's 1/4 tsp of Fenugreek powder.
16. You need 2 cups of water.

Shrimp Biryani is a spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp. The warm flavors of fresh spices, turmeric, red chili powder and the sweetness from onions cooked in ghee make this an ultimate dish for lunch or dinner! Add the shrimp and submerge in the coconut milk mixture. Super easy, made all in one pot and packs tons of flavor!

Instant Pot Shrimp curry step by step

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..

This coconut shrimp curry is so delicious and easy to make, you could literally have this on your dinner table in no time at all. Forget take-out, forget going out for dinner, make. Creamy coconut shrimp curry over steamed rice is the perfect recipe for weeknights. Add coconut milk, curry powder, salt, garlic, and lime juice to the slow cooker. Add coconut milk, curry powder, salt, garlic, and lime juice to the pressure cooker.