Quick Shrimp Curry in the Instant Pot®

Ingredients

• 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

Step 1

Turn on your Instant Pot to the sauté setting. Pour in some oil and toss in the mustard seeds, curry leaves, ginger-garlic paste, and a pinch of fenugreek powder. Give everything a good stir so nothing sticks or burns. Once fragrant, add chopped onion and tomato along with a little salt and turmeric. Cook until the onions are soft and translucent, about 3 to 4 minutes.

Step 2

While that’s going, mix together 2 tablespoons of water with Kashmiri red chili powder, coriander, and cumin to make a smooth spice paste. Stir this paste into the onions and cook it for about a minute. Then, add tamarind and a splash of water, stirring well to keep things from sticking. Let it cook until you see the oil starting to separate from the spices—this should take around 3 to 5 minutes.

Step 3

Pour in 2 cups of water, close the lid, and let it simmer on sauté for a couple more minutes. Next, add the shrimp and give everything a good stir. Lock the lid, set the Instant Pot to high pressure, and cook for 3 minutes. It will take about 10 minutes for the pressure to build up.

Step 4

Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release the rest. Open the lid and switch back to sauté mode. Stir in the coconut cream and let the curry simmer until it thickens, which should take about 3 to 4 minutes. Taste and add salt if you think it needs it, then it’s ready to serve.