Let me tell you, there’s nothing quite like the *Instant Pot Fish Curry*. This dish is a game changer for busy weeknights when you crave something comforting yet bursting with flavor! The best part? It comes together in just 25 minutes, including prep and cook time. Seriously, you can go from a busy day to a delicious homemade dinner in no time.
I remember the first time I made this curry; I was amazed at how the spices melded beautifully in the Instant Pot, creating a rich and creamy sauce that coated the fish perfectly. I love that this recipe celebrates simple ingredients like coconut milk and curry paste, transforming them into a fragrant meal that warms the soul. Trust me, once you try this Instant Pot Fish Curry, it’ll become a staple in your kitchen too. So, grab your Instant Pot, and let’s dive into this deliciousness!
Ingredients List
To whip up this delightful Instant Pot Fish Curry, you’ll need a handful of simple ingredients that pack a punch of flavor. Here’s what to gather:
- 1 lb fish fillets: Choose your favorite type of fish, like salmon or tilapia. Make sure they’re fresh for the best taste!
- 1 cup coconut milk: This creamy base adds richness and a tropical flair to your curry.
- 2 tbsp curry paste: Go for red or green curry paste depending on your spice preference. It’s what gives the dish its signature kick!
- 1 cup vegetable broth: Homemade or store-bought works, but ensure it’s low sodium for a balanced flavor.
- 1 tsp salt: Adjust to your taste, but this is essential for enhancing the flavors.
- 1/2 tsp black pepper: Just a touch to spice things up a bit!
Gather these ingredients, and you’re well on your way to creating a delicious meal that will impress everyone!
How to Prepare Instant Pot Fish Curry
Getting this Instant Pot Fish Curry on the table is a breeze! Just follow these simple steps, and you’ll have a delicious meal ready in no time.
Step 1: Combine the Base
First things first, grab your Instant Pot and set it to the sauté function. Once it’s hot, pour in the 1 cup of coconut milk. Then, add 2 tablespoons of curry paste and 1 cup of vegetable broth. Give it a good stir to combine everything nicely. You want that creamy coconut milk and fragrant curry paste to meld together perfectly!
Step 2: Add Fish and Seasoning
Now it’s time to bring in the star of the show, the fish! Gently place your 1 lb of fish fillets into the pot. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper over the top. Be gentle when you stir—just a little mix to incorporate the fish without breaking it apart. You want those fillets to stay nice and whole!
Step 3: Seal and Cook
Once everything’s in the pot, close the lid securely. Make sure the vent is set to the sealing position. Now, select the manual or pressure cook setting and set the timer for 10 minutes. This is where the magic happens! The Instant Pot will build pressure and cook your fish to tender perfection.
Step 4: Release Pressure and Serve
When the cooking time is up, carefully do a quick release by turning the vent to venting. Watch out for the steam—it’s hot! Once the pressure is fully released, open the lid and take in that incredible aroma. Serve the curry hot over a bed of rice or with some warm naan bread on the side. Trust me, everyone will be asking for seconds!
Why You’ll Love This Recipe
- Quick Preparation: In just 25 minutes, you’ll have a hearty meal ready to enjoy, making it perfect for those busy weeknights.
- Rich Flavors: The combination of coconut milk and curry paste creates a creamy, flavorful sauce that’s utterly irresistible.
- Healthy Ingredients: Packed with protein from the fish and wholesome coconut milk, this dish is both satisfying and nutritious.
- Versatile: You can easily adapt this recipe by switching up the fish or adding your favorite veggies for an extra boost.
- One-Pot Wonder: Minimal cleanup with everything cooked in your Instant Pot, leaving you more time to relax!
Tips for Success
To ensure your Instant Pot Fish Curry turns out perfectly every time, here are a few handy tips! First, always use fresh fish fillets for the best flavor and texture—frozen works, but fresh is a game changer. Next, don’t skip the sauté step; it helps deepen the flavors before the pressure cooking begins. Be gentle when stirring in the fish to keep those lovely fillets intact. Also, keep an eye on the cooking time; overcooked fish can become rubbery, so stick to the 10 minutes and release pressure promptly! Lastly, adjust the seasoning to your taste—don’t hesitate to add a little more salt or spice if you’re feeling adventurous!
Nutritional Information Section
Now, let’s talk about the nutritional goodness packed into this Instant Pot Fish Curry! Each serving, which is about 1/4 of the recipe, comes in at approximately:
- Calories: 300
- Protein: 25g
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 800mg
- Cholesterol: 70mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. This curry is not only delicious but also a healthy option that satisfies your taste buds without compromising on nutrition!
FAQ Section
Got questions about my Instant Pot Fish Curry? I’ve got answers! Here are some common ones I often hear:
- Can I use frozen fish fillets? Absolutely! Just make sure to increase the cooking time by a couple of minutes. The Instant Pot does wonders even with frozen fillets!
- What type of curry paste should I use? You can use red or green curry paste, depending on your spice preference. Red is generally milder, while green packs more heat!
- How can I make this dish spicier? If you’re looking to amp up the heat, feel free to add some chopped fresh chilies or a dash of cayenne pepper when combining the base.
- What can I serve with this curry? It pairs wonderfully with rice or warm naan bread. You can also add a side salad for a refreshing contrast!
- How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave!
Serving Suggestions
When it comes to serving your Instant Pot Fish Curry, you have some delicious options to elevate your meal! I highly recommend pairing it with fluffy white rice, as it perfectly soaks up that creamy curry sauce. Jasmine or basmati rice can add a lovely aroma that complements the dish beautifully. If you’re in the mood for something a bit more indulgent, warm naan bread is a fantastic choice for scooping up the curry and adding a delightful texture. You could also serve it alongside a fresh cucumber salad or a side of sautéed greens to balance the richness. Enjoy your cozy meal!
Storage & Reheating Instructions
If you have any leftovers of this delicious Instant Pot Fish Curry, storing them properly is key to enjoying them later! Allow the curry to cool down to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to three days. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, stirring occasionally to ensure even warming. You can also pop it in the microwave for a quick fix—just cover it loosely to avoid splatters. Add a splash of water or coconut milk if it looks a bit thick after reheating!
For more delicious recipes, check out my Pinterest page!
Instant Pot Fish Curry
Equipment
- Instant Pot
Ingredients
For the Curry
- 1 lb fish fillets Use your favorite type of fish.
- 1 cup coconut milk
- 2 tbsp curry paste
- 1 cup vegetable broth
For the Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In the Instant Pot, combine coconut milk, curry paste, and vegetable broth.
- Add the fish fillets, salt, and black pepper. Stir gently to mix.
- Seal the lid and cook on high pressure for 10 minutes.
- Once done, release the pressure and serve hot.