Easy Shrimp Curry Made in the Instant Pot®

Ingredients 0/17

Step 1

Set your Instant Pot to the Sauté mode and adding a bit of oil. Toss in mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder, stirring frequently so nothing sticks or burns. Once those spices are fragrant, add chopped onion and tomato along with some salt and turmeric. Cook everything together until the onions turn soft and translucent, about 3 to 4 minutes.

Step 2

While that’s cooking, mix 2 tablespoons of water with Kashmiri red chili powder, coriander, and cumin to form a smooth spice paste. Add this paste to the pot and stir it in well, letting it cook for another minute. Pour in the tamarind and a little water, scraping the bottom so nothing sticks. Keep cooking and stirring until you see the oil start to separate from the sauce, which usually takes around 3 to 5 minutes.

Step 3

Add 2 cups of water and close the lid. Let the curry simmer on Sauté mode for a couple more minutes. Then add the shrimp, give it a good stir, lock the lid, and set the pot to high pressure for 3 minutes. It might take about 10 minutes to come up to pressure.

Step 4

Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully finish releasing any remaining pressure manually. Open the lid, switch back to Sauté, and stir in the coconut cream. Let the curry simmer for a few minutes until it thickens to your liking. Taste and add more salt if you need it before serving.