Description
A quick and flavorful South Indian Fish Molee made in the Instant Pot, featuring tender fish fillets and a creamy, spiced coconut milk sauce.
Ingredients
- 2 Tbsp coconut oil
- 10 curry leaves (optional)
- 1 cup onion, chopped
- 1 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 1/2 serrano or jalapeño chili pepper, sliced or slit
- 1 cup tomato, chopped
- 1 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1 tsp salt
- 2 Tbsp water (for deglazing)
- 1 cup coconut milk
- 1 1/2 lbs fish fillets (e.g., cod or haddock), cut into 2-inch pieces
- 1 tsp lime juice
- Fresh cilantro leaves for garnish (optional)
- Fresh tomato slices for garnish (optional)
Instructions
- Select the ‘Sauté’ function and pre-heat your Instant Pot.
- Add coconut oil to the pre-heated inner pot and allow it to heat up.
- If using, add curry leaves and stir for about 20 seconds.
- Next, add chopped onions, minced garlic, minced ginger, and sliced green chilies to the pot.
- Stir until the onions become translucent.
- Add the chopped tomatoes and sauté until they release their juices.
- Sprinkle in coriander, cumin, turmeric, black pepper, and salt; sauté until fragrant, about 30 seconds.
- Deglaze the pot with 1-2 tablespoons of water, scraping up any bits stuck to the bottom.
- Stir in the coconut milk until fully combined.
- Carefully add the fish pieces, gently lifting them so the coconut milk reaches the bottom.
- Close the lid and pressure cook on High Pressure for 2 minutes.
- Perform a Quick Release of pressure and open the lid.
- Add lime juice to the Instant Pot, and gently stir without breaking up the fish.
- Carefully remove the fish and gravy into a serving bowl. Garnish with cilantro and tomato slices.
- Serve the curry over rice.
Notes
Use the freshest fish for the best flavor. Adjust spiciness based on chili used.