Coconut Fish Curry

Ingredients:

• 1.5 lbs white fish fillets - we used cod
• 1 cup cherry tomatoes
• 2 Dried Anaheim Chiles, rehydrated and cut into thin strips
• 2 medium onions, sliced thinly
• 2 garlic cloves, minced
• 1/8 tsp Ginger Powder
• 6 Organic Curry Leaves
• 3 Tbsp Madras Curry Powder
• 2 cups un-sweetened coconut milk
• 2 tsp Kosher Salt
• Juice from 1 lemon
• 2 cups cooked Basmati, or your preferred, rice

Makes 4 servings.

Instructions:

1. Preheat (Saute) the Instant Pot.
2. When the word 'hot' appears on the display, add oil.
3. Add onion, garlic and Ginger Powder and saute until onion is soft.
4. Add Curry Leaves and Madras Curry and stir for another minute or two to combine.
5. Pour in the coconut milk, stir with a wooden spoon.
6. Scrape any solids that may be stuck at the bottom of the cooker.
7. Add Chiles and tomatoes, stir.
8. Gently add the fish pieces and move them around to coat them with the mixture.
9. Close and lock the lid of the Instant Pot.
10. Press manual mode and choose 3 minutes cooking time.
11. When cooking time is up, use the Quick Pressure Release to cool the cooker.
12. Open cooker and add salt and lemon juice just before serving.

Source: https://spicesinc.com/p-7841-instant-pot-coconut-fish-curry.aspx