This creamy and flavorful curry comes together quickly in the Instant Pot, making it perfect for busy weeknights. Packed with tender shrimp and fragrant coconut, it’s a comforting dish that’s sure to satisfy your cravings.
Start by turning on your Instant Pot to the sauté setting. Pour in some oil, then add mustard seeds, curry leaves, ginger-garlic paste, and a pinch of fenugreek powder. Stir everything well so nothing sticks or burns. Next, toss in chopped onion and tomato along with a bit of salt and turmeric. Cook until the onions soften and become see-through, about 3 to 4 minutes.
While that’s cooking, mix together 2 tablespoons of water, Kashmiri red chili powder, coriander, and cumin to make a smooth spice paste. Add this paste to the pot and stir it around for about a minute to let those flavors bloom. Then, pour in the tamarind and 1/4 cup water, stirring to keep things from sticking. Cook until you see the oil start to separate from the mixture, which should take 3 to 5 minutes.
Pour in 2 cups of water and pop the lid on, setting the pot to high pressure for 3 minutes. It will take around 10 minutes to come up to pressure. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully use the quick-release method to let out any remaining steam.
Open the lid, add the shrimp, and give everything a good stir. Close the lid again and cook on high pressure for just 3 minutes. When it’s done, release the pressure using the natural-release method for 10 minutes followed by a quick release.
Finally, switch back to sauté mode and stir in the coconut cream. Let the curry simmer for 3 to 4 minutes until it thickens up nicely. Taste and add a little more salt if you think it needs it before serving.
- Use fresh or thawed shrimp for the best texture and flavor.
- Avoid overcooking the shrimp; they only need a few minutes in the pot to stay tender.
- If you prefer a spicier curry, add extra chili flakes or fresh chili peppers.
This dish is quick to prepare and packed with rich, creamy flavors. The combination of shrimp and coconut curry creates a comforting meal that feels both exotic and familiar. It’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
Serve over steamed jasmine rice or fluffy basmati to soak up the delicious sauce. Garnish with fresh cilantro and a squeeze of lime for brightness. A side of naan bread or a simple cucumber salad pairs well to balance the rich curry.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the shrimp from becoming tough. This curry can also be frozen for up to one month—thaw overnight in the fridge before reheating.
