Pressure Cooked Coconut Fish Curry
Try this Pressure Cooked Coconut Fish Curry recipe, or contribute your own.
Try this Pressure Cooked Coconut Fish Curry recipe, or contribute your own.
- 2 tsp. ground cumin
- or
- 1 tbsp. ground coriander
- 1-1.5 lb (500-750g) fish steaks or fillets rinsed and cut into bite-size pieces (fresh or frozen and thawed)
- 1 tomato, chopped (or a heaping cup of cherry tomatoes)
- 2 green chiles sliced into strips
- 2 medium onions sliced into strips
- 2 garlic cloves squeezed
- 1 tbsp. freshly grated ginger or 1/8 tsp. ginger powder
- 6 curry leaves or bay laurel leaves or kaffir lime leaves, or basil
- 1/2 tsp. ground turmeric
- 1 tsp. chili powder or 1 tsp. of hot pepper flakes
- 1/2 tsp. ground fenugreek (methi)
- 3 tbsp. of curry powder mix. (instead of the 5 spices note
- 2 cups or (500ml) un-sweetened coconut milk
- salt to taste (i used about 2 tsp.)
- lemon juice to taste (i used the juice from 1/2 le
- Carbohydrate 5.675275 g
- Cholesterol 0 mg
- Fat 2.09606 g
- Fiber 3.09665008831024 g
- Protein 1.568965 g
- Saturated Fat 0.169519 g
- Serving Size 1 1 recipe (11g)
- Sodium 22.145 mg
- Sugar 2.57862491168976 g
- Trans Fat 0.268107 g
- Calories 37 calories
Step-by-step
- In the preheated pressure cooker on medium-low heat without the lid, add a swirl of oil and then drop in the curry leaves and lightly fry them until golden around the edges (about 1 minute).
- Then add the onion, garlic and ginger and sautee until the onion is soft.
- Add all of the ground spices: Coriander, Cumin, Turmeric, Chili Powder and Fenugreek and sautee them together with the onions until they have released their aroma (about 2 minutes).
- De-glaze with the coconut milk making sure to un-stick anything from the bottom of the cooker and incorporate it in the sauce.
- Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
- Set the pressure level to LOW. Turn the heat up high and when the pan reaches pressure, lower the heat and count 5 minutes cooking time at LOW pressure (or 2-3 at HIGH).
- When time is up, release pressure using the Normal method - release vapor through the valve.
- Add salt to taste and spritz with lemon juice just before serving.
Pressure Cooked Coconut Fish Curry: My Weeknight Savior
As a working mom, time is my most precious commodity. Dinner preparation often feels like a race against the clock, a frantic dash between work deadlines and bedtime stories. That's why I've become a huge advocate for quick, healthy, and delicious meals. And nothing fits that bill quite like this pressure-cooked coconut fish curry. It's a recipe that's not only incredibly flavorful but also unbelievably easy to whip up, even on the busiest of weeknights. The fragrant coconut milk, combined with the aromatic spices, creates a creamy, rich sauce that perfectly complements the tender fish. This isn't just a meal; it's a shortcut to a delicious and satisfying dinner, freeing up precious time for what truly matters.
The beauty of this recipe lies in its simplicity. There's no need for elaborate chopping or complex techniques. Simply sauté the aromatics, add the spices, toss in the fish and coconut milk, and let the pressure cooker work its magic. Within minutes, you'll have a restaurant-quality curry that's packed with flavor. The subtle sweetness of the coconut milk beautifully balances the spiciness of the chili powder, creating a harmonious blend that’s both comforting and exciting. I often serve it with fluffy rice or a side of naan bread for a truly complete and satisfying meal. My family eagerly awaits this dish every time I make it, a testament to its irresistible appeal.
Ingredient Spotlight: The quality of your ingredients truly makes a difference. I opt for fresh, high-quality fish whenever possible. The firmer texture holds up perfectly in the pressure cooker, retaining its moisture and delicate flavor. As for the coconut milk, I prefer full-fat, unsweetened varieties for their richness and creamy texture. Using full-fat coconut milk allows for a creamy, luxuriously rich final product. You can easily adjust the spice level to suit your taste. If you're not a fan of overly spicy food, simply reduce the amount of chili powder. But if you enjoy a bolder flavor profile, feel free to increase it! Experiment with different types of fish, too – cod, snapper, or even shrimp would work wonderfully in this recipe.
Beyond the Recipe: This pressure-cooked coconut fish curry is more than just a recipe; it's a testament to the power of efficient cooking. In today's fast-paced world, finding the balance between work, family, and personal time can be a challenge. Efficient cooking is part of that balance for me. This recipe is a perfect example of how to create a delicious and nutritious meal without sacrificing precious time. It’s a reminder that even on the busiest of days, we can still enjoy flavorful, wholesome food that nourishes both our bodies and our souls.
Tips and Variations:
- Leftovers: This curry reheats beautifully and tastes even better the next day! Just gently reheat it on the stovetop or in the microwave.
- Vegetable additions: Feel free to add other vegetables, such as spinach, peas, or bell peppers, to make it a more complete meal.
- Spice it up: If you prefer a spicier curry, add more chili powder or a few slices of fresh green chilies.
- Garnish: To add a final touch of elegance, garnish your curry with fresh cilantro or lime wedges before serving.
More than just a recipe, this Pressure Cooked Coconut Fish Curry is a time-saving solution for busy women, a delicious and nutritious meal that nourishes both body and soul. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. Try it out, and I'm confident it will become a staple in your busy weeknight dinner rotation.
