Instant Pot® Shrimp Curry

Name: Instant Pot® Shrimp Curry
Total time: 55
Yield: 4
Ingredients: 2 tablespoons coconut oil; 1 tablespoon black mustard seeds; 1 sprig fresh curry leaves; 1 teaspoon ginger-garlic paste; ¼ teaspoon fenugreek powder; 1 small onion, sliced; 1 medium tomato, chopped; 1 teaspoon salt; ¼ teaspoon turmeric powder; 2 tablespoons water; 2 tablespoons Kashmiri red chili powder; 1 ½ tablespoons coriander powder; ¼ teaspoon cumin powder; 2 tablespoons tamarind pulp; 2 ¼ cups water, divided; 12 ounces raw medium-large shrimp, peeled and deveined; 2 tablespoons coconut cream

Recipe by Jiya Ann from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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2 tablespoons coconut oil
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1 tablespoon black mustard seeds
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1 sprig fresh curry leaves
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1 teaspoon ginger-garlic paste
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¼ teaspoon fenugreek powder
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1 small onion, sliced
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1 medium tomato, chopped
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1 teaspoon salt
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¼ teaspoon turmeric powder

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2 tablespoons water
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2 tablespoons Kashmiri red chili powder
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1 ½ tablespoons coriander powder
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¼ teaspoon cumin powder
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2 tablespoons tamarind pulp
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2 ¼ cups water, divided
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12 ounces raw medium-large shrimp, peeled and deveined
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2 tablespoons coconut cream

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.