• Instant Pot Fish Curry


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Instant Pot Fish Curry


1 lbs white fish filets
2 tablespoons avocado oil
1 tsp mustard seeds
1 onion, diced
1 jalapeño, chopped
3 garlic cloves, minced
1-inch ginger, minced
1 cup chopped tomatoes
1 tsp coriander powder
½ tsp paprika
1 tsp turmeric
1 tsp garam masala
2 tsp salt
2 tbsp tamarind paste
1 can of coconut milk
¼ cup cilantro chopped, optional for garnish


Set instant pot to sauté. Add in 2 tablespoon of avocado oil.

Add the mustard seeds. Once the mustard seeds begin to pop, add the onion, pepper, garlic and ginger. Saute for 1 minute.

Add in tomatoes. Sauté for 2 minutes and then add in all the seasonings. Mix well.

Stir in coconut milk.

Place fish filets on top of the mixture. Turn off sauté and turn on Manual for 6 minutes.

Quick Release.

Add in tamarind paste and cilantro.

Serve over rice.

Serves 4

Recipe provided by Jess Toliver, Jess Delicious Living

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