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.
- 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)
- 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)
- 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.