Fish Curry

  

Yield: 6 servings 
Preparation Time: 15 minutes 
Cooking Time: 12 minutes 

Ingredients: 
- 2 tablespoons coconut oil 
- 2 curry leaves 
- 1 yellow onion, chopped 
- 1 tablespoon fresh ginger, grated finely 
- 2 garlic cloves, minced 
- 2 tablespoons curry powder 
- 2 teaspoons ground cumin 
- 2 teaspoons ground coriander 
- 1 teaspoon red chili powder 
- ½ teaspoon ground turmeric 
- Salt, to taste 

- 2 cups unsweetened coconut milk 
- 1 ½ pound white fish fillets, cubed 
- 1 ¼ cups chopped tomatoes  
- 1 Serrano pepper, seeded and chopped 
- 1 tablespoon fresh lemon juice 

Directions: 
1. Place the oil in the Instant Pot and select “Sauté.” Then add the curry leaves and cook for about 30 seconds.  
2. Add the onion, ginger, and garlic and cook for about 4-5 minutes.  
3. Add the spices and cook for about 1 ½ minute.  
4. Stir in the coconut milk.  
5. Select “Cancel” and stir in the fish, tomatoes, and Serrano pepper. 
6. Secure the lid and place the pressure valve to the “Seal” position. 
7. Select “Manual” and cook under “Manual” and “Low Pressure” for about 5 minutes.  
8. Select “Cancel” and carefully do a “Natural” release. 
9. Remove the lid and stir in the lemon juice. 
10. Serve hot. 


Nutrition Information per Serving:  
Calories: 449 
Fat: 32.8 grams 
Carbohydrates: 10 grams  
Protein: 30.7 grams