This quick, fish curry from Goa comes together in mere minutes, thanks to the pressure cooker. It’s a delicious, healthy meal that’s easy to put on the table in under an hour.
I am so excited that the Instant Pot® has finally arrived in South Africa! As a busy, working mother of four, I have been watching the American Instant Pot® trend with serious envy. The many mouthwatering recipes for the device circulating online spurred my hunger to try this innovation myself.
Despite being naturally skeptical of gadgets that promise to do “everything” or replace a plethora of appliances — as the Instant Pot® does — I was genuinely curious about this timesaving device. I have used a traditional, stovetop pressure cooker for years. However, you cannot put a normal pressure cooker on auto pilot, nor can you leave it unattended. With the Instant Pot®, however, you can do both.
I cannot pretend to have reached a conclusion on the Instant Pot® just yet. However, this fish curry — my first recipe using the Instant Pot® — is one of the easiest and tastiest meals I’ve ever prepared.
I loved the fact that I could set the pot to cook and it was able to take care of itself while I dropped my daughter at her dance lesson. Needless to say, the rest of the family was also grateful not to have to wait to be fed! So, on this first round, the Instant Pot® is definitely a winner for busy cooks.
About the Recipe
My eldest son was born in India, and my husband and I worked there for almost ten years. Thus, India — and its many diverse food traditions — is near and dear to our hearts. Having spent quite a bit of time in South India, where fish curry is common, I happen to love it.
Each and every community has a different style of fish curry. So, it’s tough to get tired of eating it. As far as I’m concerned all fish curries are delicious, and the best ones are served with hot fresh, fried, puffed breads known as puris.
I am trying to avoid eating fried foods, including my beloved puris. However, I’ve recently been enamoured of the health benefits of coconut milk.
So, for this first Instant Pot® recipe, I decided to prepare a coconut milk based curry hailing from the beaches of Goa. This recipe is very accessible because the ingredient list is simple. Even a novice cook will have no trouble preparing it. Plus, the tamarind paste gives it a lovely sweet and sour element that most people enjoy.
I hope your family loves this curry every bit as much as mine does. Bon appétit!
Everyday Instant Pot Goan Coconut Fish Curry
Thanks to the Instant Pot this hearty and flavourful Goan coconut fish curry is easily on the table in under an hour. Your family is bound to love the bright flavours and you'll be grateful for the minimal fuss and cleanup.
- 2 tablespoons coconut oil
- 1 onion, finely diced
- 4 cloves garlic, finely minced
- 1 teaspoon cayenne pepper powder, or to taste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon ground turmeric
- 1 400 ml tin coconut milk
- 2-3 tablespoons tamarind paste
- 1 kg fresh hake fillets, cut into bite-sized morsels
- 1.5 teaspoons salt, or to taste
- 1/3 cup minced fresh coriander, to garnish
- Step 1 Select [Sauté] to preheat the Instant Pot. When the word “Hot” appears on the display, add the coconut oil and the onions to the pot. Cook onions, stirring regularly, until golden brown. Add garlic and stir until fragrant, about 1 minute. Add dry spices, stir to combine thoroughly with the onions and garlic, adding a little more coconut oil, if necessary. Cook for an additional minute, until spices are fragrant and lightly toasted.
- Step 2 Add coconut milk to the pot, stirring to remove any browned bits that rest on the bottom of the pot. Bring the coconut milk to a rolling boil. Add the tamarind paste and stir to combine thoroughly.
- Step 3 Press [Cancel] to end [Sauté] Function. Add the fish pieces to the Instant Pot and turn gently to coat.
- Step 4 Close and lock the lid. Press [Pressure Cook] and set the timer to 3 minutes. When the time is up, use the quick release method to release the pressure.
- Step 5 Open the pot and taste the sauce. Adjust salt as needed. Transfer to a serving vessel, garnish with the fresh cilantro, and serve immediately over basmati rice.
If hake is not available in your area, you can substitute another mild, firm fleshed, white fish.