Delicious Instant Pot Shrimp Curry Recipe: A Flavorful Creation

Step 1

Begin by activating a versatile pressure cooker, like Instant Pot®, and opt for the Saute function. Introduce a drizzle of oil, mustard seeds, fresh curry leaves, ginger-garlic paste, and a hint of fenugreek powder. To avoid any unwanted burning or sticking, be sure to mix everything thoroughly. Combine the elements of onion, tomato, a pinch of salt, and turmeric, and let them saute until the onions turn translucent, typically around 3 to 4 minutes.

Step 2

Meanwhile, in a separate bowl, create a flavorful paste by blending 2 tablespoons of water with Kashmiri red chili powder, coriander, and cumin. Incorporate this spice paste into the pot with the sauteed onions and stir for an additional minute. Introduce tamarind and a quarter cup of water while continuously stirring to maintain a smooth consistency. Keep cooking and stirring until you notice the oil beginning to separate, this should take roughly 3 to 5 minutes. Pour in 2 cups of water and cover the pot with the lid, allowing it to simmer for an extra 2 minutes on Saute mode.

Step 3

Next, add the shrimp into the aromatic mixture and mix thoroughly. Seal the lid securely, choose high pressure, and set the timer for 3 minutes. It usually takes around 10 minutes for the pressure to build up.

Step 4

Once the cooking is complete, release the pressure following the natural-release method for 10 minutes as per the manufacturer's guidelines. Proceed to carefully release any remaining pressure using the quick-release method, usually taking about 5 minutes. Unlock the lid cautiously.

Step 5

Switch back to Saute mode and infuse the curry with luscious coconut cream. Let it simmer until it reaches a desired thickness, typically around 3 to 4 minutes. Taste and adjust the seasoning with a bit of salt if needed.