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.
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
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 218 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat9g | 43% |
Cholesterol128mg | 43% |
Sodium818mg | 36% |
Total Carbohydrate12g | 5% |
Dietary Fiber4g | 15% |
Total Sugars2g | |
Protein16g | |
Vitamin C10mg | 49% |
Calcium92mg | 7% |
Iron5mg | 25% |
Potassium367mg | 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.
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