This quick and easy Fish Curry recipe is so packed full of flavor that it will taste like you have been simmering it all day.
We’re big fans of curry dishes, from all parts of the world: creamy vegetarian curries from India, hot and spicy curries from Thailand, and complex Malaysian curries. For our Instant Pot fish curry, we combined a few different aspects from these regional dishes to create something new.
We use a base of fresh ginger and garlic, add in Indian yellow curry and cumin, and steam it all together in an Instant Pot with coconut milk and fragrant fish stock. The flavors are enhanced and balanced further with other ingredients such as Thai fish sauce and sweet Tamarind Paste.
Some of the ingredients we use in our base recipe are somewhat specialized, but you should be able to find the majority in a large supermarket’s ethnic section, or at an Asian market if you have one nearby. We also provide substitute ingredients with the important elements of sweet, spicy, and sour notes coming together to make a perfect curry, in case you can’t find the exact items.
When using the magic of the pressure cooker, you can have restaurant quality Fish Curry on the table in 30 minutes!
We suggest serving the dish alongside Coconut Rice, which can also be made in the Instant Pot. The rice is steeped in coconut milk, which adds extra flavor and a creamy texture.
Here are some additional Instant Pot recipes you might enjoy:
- 1 Lb (.45kg) White Fish (such as tilapia or red snapper) filets skin and bones removed
- 1 Tablespoon (15ml) Vegetable Oil
- 3 Cloves Garlic, peeled
- 1/2 Large White Onion (quartered)
- 1 Inch (2.54 cm) Knob Fresh Ginger
- 1 Small Red Bell Pepper, de-seeded and sliced
- 1 Cup (250ml) Coconut Milk
- 1/4 Cup (60ml) Fish Stock
- Juice 1/2 Lime
- 2 Teaspoons (10 ml) Tamarind Paste (or 8.5g Light Brown Sugar)
- 2 Teaspoons (10 ml) Thai Fish Sauce (or Oyster Sauce or Soy Sauce)
- 1 Tablespoon (13.6g) Garlic Chili Sauce*
- 2 Teaspoon (8g) Yellow Curry Powder
- 1/2 Teaspoon (2g) Ground Cumin
- Pinch Ground Cinnamon
- Salt and Pepper to Taste
- Lime Wedges and Sprigs of Cilantro as a garnish
- Add the garlic, onion and fresh ginger to a food processor and blend until finely diced. Set aside
- Add the coconut milk, stock, tamarind paste, Thai fish sauce, lime juice and chili sauce to a small bowl and whisk together.
- Add the vegetable oil to the instant pot and set to "Saute."
- When the Instant Pot changes from ON to HOT, add the onion mixture. Saute for 3 minutes.
- Add the dry spices and cook another 2 minutes
- Add the coconut mixture to the bottom of the pan and stir.
- Evenly spread the fish into the pan and cover with the red bell pepper slices.
- Seal the Instant pot with the lid and set it on "Sealing."
- Press the "manual" button and set the time to 3 minutes.
- When the pot beeps, immediately vent the steam.
- Season as needed with salt and pepper.
- Serve the fish over steamed or coconut rice.
- Garnish with lime and cilantro.
*Omit the chili sauce for a less spicy curry
Amount Per Serving: Calories: 409 Total Fat: 25g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 88mg Sodium: 546mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 10g Sugar Alcohols: 0g Protein: 31g