Coconut Fish Curry

Duromatic Pressure Cooker: Serves 4-6 as a main course.

Spicy, coconutty and filling… this curry can be served by itself as a rich fish stew or on a fluffy bed of Basmati rice. We have suggested alternative ingredients where appropriate.

INGREDIENTS

• 500-750g (1 - 1.5 lb) Fish steaks or fillets, rinsed and cut into bite-size pieces (fresh or frozen and thawed)
• 1 Tomato, chopped (or a heaped cup of cherry tomatoes)
• 2 Green Chillies, sliced into strips
• 2 Medium Onions, sliced into strips
• 2 Garlic Cloves, pressed
• 1 tbsp freshly Grated Ginger, or ⅛ tsp. Ginger Powder
• 6 Curry leaves, or Bay Leaves, or Kaffir Lime Leaves, or Basil
• 1 tbsp ground Coriander
• 2 tsp ground Cumin
• ½ tsp ground Turmeric
• 1 tsp Chili Powder , or 1 tsp. of Hot Pepper Flakes
• ½ tsp Ground Fenugreek (Methi)

OR

• 3 Tbsp. of Curry Powder mix. (instead of the 5 spices noted above)
• 500ml un-sweetened Coconut Milk
• Salt to taste (I used about 2 tsp.)
•  Lemon juice to taste (I used the juice from ½ lemon)

METHOD

• In the preheated pressure cooker on medium-low heat without the lid, add oil and then drop in the curry leaves and lightly fry them until golden around the edges (about 1 minute).
• Then add the onion, garlic and ginger and sautee until the onion is soft.
• Add all of the ground spices: Coriander, Cumin, Tumeric, Chilli Powder and Fenugreek then sautee them together with the onions until they have released their aroma (about 2 minutes).
• De-glaze with the coconut milk making sure to re use anything from the bottom of the cooker and combine it in the sauce.
• Add the Green Chillies, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
• Set the pressure level to low. Turn the heat up high and when the pan reaches pressure (1st red ring), lower the heat for 5 minutes (or 2-3 at HIGH). When time is up, release pressure.
• Add salt to taste and spritz with lemon juice just before serving.

Source: hippressurecooking.com 

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