This flavorful shrimp curry comes together in no time using the Instant Pot®, making it perfect for busy weeknights. With a rich blend of spices and creamy coconut milk, it’s a delicious meal that’s both easy and satisfying.
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Start by turning on your Instant Pot to the sauté setting. Pour in some oil and toss in the mustard seeds, curry leaves, ginger-garlic paste, and a pinch of fenugreek powder. Give everything a good stir so nothing sticks or burns. Once fragrant, add chopped onion and tomato along with a little salt and turmeric. Cook until the onions are soft and translucent, about 3 to 4 minutes.
While that’s going, mix together 2 tablespoons of water with Kashmiri red chili powder, coriander, and cumin to make a smooth spice paste. Stir this paste into the onions and cook it for about a minute. Then, add tamarind and a splash of water, stirring well to keep things from sticking. Let it cook until you see the oil starting to separate from the spices—this should take around 3 to 5 minutes.
Pour in 2 cups of water, close the lid, and let it simmer on sauté for a couple more minutes. Next, add the shrimp and give everything a good stir. Lock the lid, set the Instant Pot to high pressure, and cook for 3 minutes. It will take about 10 minutes for the pressure to build up.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release the rest. Open the lid and switch back to sauté mode. Stir in the coconut cream and let the curry simmer until it thickens, which should take about 3 to 4 minutes. Taste and add salt if you think it needs it, then it’s ready to serve.
- Use fresh or fully thawed shrimp for the best texture.
- Sauté the spices and aromatics before pressure cooking to enhance their flavor.
- Avoid overcooking the shrimp by using the quick release method right after cooking.
This dish comes together quickly and packs a flavorful punch with minimal effort. The Instant Pot® makes cooking shrimp easy and keeps them tender. It’s perfect for busy weeknights when you want something comforting without spending hours in the kitchen.
Serve this curry over steamed basmati rice or warm naan bread to soak up the sauce. A side of lightly steamed vegetables or a simple cucumber salad adds freshness and balances the richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the shrimp. This curry can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
