How to Prepare Award-winning Instant Pot Shrimp curry

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, instant pot shrimp curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Instant Pot Shrimp curry is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Instant Pot Shrimp curry is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have instant pot shrimp curry using 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Instant Pot Shrimp curry:

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

Steps to make Instant Pot Shrimp curry:

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.

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