About the Recipe
Ingredients
2 tbsp Coconut Oil
10 Curry Leaves, optional
1 Onion, chopped
1 tbsp Garlic
1 tbsp Ginger
½ Red Chilli, choppedÂ
1 cup Tomatoes, chopped
2 Bell Peppers, slicesÂ
2 heads Pak Choi, slicedÂ
1 pack Baby CornÂ
1 tsp Coriander Powder
¼ tsp Cumin Powder
½ tsp Turmeric Powder
½ tsp  Black Pepper Powder
1 tsp Salt
2 tbsp Water
½ Tin Low Fat Coconut Milk
4 White Fish Fillets, choppedÂ
1 tsp Lime juice
1 cup Chopped Coriander, optionalÂ
Preparation
Select the 'Saute' function and pre-heat the Instant Pot. Add coconut oil to the pot and allow it to heat up.
Add curry leaves (if using) and stir for about 20 seconds. Add onions, garlic, ginger and green chilies to the inner pot. Stir until onions are translucent.
Add tomatoes and saute until the tomatoes release their liquid and start breaking down.
Add in coriander, cumin, turmeric, black pepper, and salt. Saute until spices are fragrant, about 30 seconds. Be careful not to burn! Â
Deglaze with a tablespoon or two of water.
Stir in coconut milk. Carefully add in fish pieces and veggies. Gently lift up the fish pieces so that the coconut milk reaches the floor of the inner pot, and the fish is coated with the sauce.
Close the lid and pressure cook on High Pressure for 2 minutes. Do a Quick Release of pressure (QR) and open the lid. Add lime juice and gently stir the curry without breaking up the fish.
Carefully remove fish and gravy into a serving bowl. Garnish with chopped cilantro and fresh tomato slices.
Serve over rice.Â