Instant Pot Shrimp curry. A vibrant and mouth-watering Shrimp Curry with tender-sweet shrimp cooked in coconut milk and lightly spiced with aromatic whole spices. This is the simple Indian shrimp curry made with ginger, garlic, onions, tomatoes along with flavorful spices, and finished with coconut milk. Pair this curry with rice for a perfect experience.

Absolutely delicious and easy South Indian curry. One of my husband's favorite dishes. Shrimp cooked in spiced, creamy onion and tomato-based gravy with a subtle coconut flavor. You can have Instant Pot Shrimp curry using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Instant Pot Shrimp curry

1. Prepare 2 tbsp of Coconut oil.
2. It's 12 oz of pkt Raw medium-large shrimp(Peeled and deveined).
3. It's 1 of Small onion sliced.
4. Prepare 1 of Medium Tomato chopped.
5. It's 1 of lemon sized tamarind soaked in 1/2 cup water (optional).
6. You need 1 of stem Curry leaves.
7. You need 1 tsp of Ginger garlic paste.
8. Prepare 1 tbsp. of Black Mustard seeds.
9. You need 2 tbsp. of Coconut cream.
10. It's 1 tsp of Salt.
11. Prepare 1/4 tsp of Turmeric powder.
12. Prepare 2 tbsp. of Kashmiri Red Chilly powder(bright color and less heat).
13. It's 1 1/2 tbsp. of Coriander powder.
14. Prepare 1/4 tsp of Cumin powder.
15. You need 1/4 tsp of Fenugreek powder.
16. Prepare 2 cups of water.

This Goan-style Instant Pot shrimp curry is simple to prepare but has complex flavors and a little chili spice to keep every bite interesting and exciting. Serve with rice, cauliflower rice or some naan bread. It's easy to make, perfectly spiced and absolutely delicious. How to Cook Frozen Shrimp in the Instant Pot.

Instant Pot Shrimp curry step by step

1. Thaw and Clean the shrimp thoroughly and remove the tail..
2. Keep the IP on sauté mode and once hot, add the oil followed by mustard seeds,curryleaves, fenugreek powder and ginger garlic paste. Stir well so that it doesnt burn or stick to the pot..
3. Add onion slices and chopped tomatoes along with salt and turmeric.Sauté for 3-4 mins until the onions are translucent..
4. Meanwhile prepare a thick paste of Red chilly powder,cumin powder and coriander powder with 2 tbsp water.(this will prevent burning of spices when directly added to the pot).
5. Add the spice paste to the onion masala and stir well for a minute and add the tamarind piece along with few tbsp water so that nothing burns or sticks to the bottom of the inner pot..
6. Once oil starts separating from the masala,add 2 cups water and close the IP with a glass lid.Let the curry continue simmering for 2 minutes on sauté mode..
7. Now add the cleaned shrimp,stir well and close the Insant Pot. Set the pressure cook mode for 3 minutes..
8. Once done,open the lid after 10 min natural steam release. Keep the IP on sauté mode again and stir the curry and add in the coconut cream..
9. Let the gravy simmer for 3-4 mins and when it reaches the desired consistency, turn off the IP. Check the salt and transfer to serving dish/let it sit in the IP on 'keep warm' mode.
10. Serve the curry with Rice or Roti..
11. TIP#You can substitute Kashmiri redchilly powder with Paprika too. You can get them at any Indian grocery stores..
12. TIP# You can use this curry recipe for scallops or prawns too..

I don't recommend cooking shrimp from frozen. It adds a layer of complication to getting all of the shrimp to cook evenly through without overcooking any of them. This is my first ever Pot in Pot cooking attempt in the Instant Pot and I'm truly blown away by this method and I'm madly deeply in love with the Instant Pot. That's it, now you know everything about PIP, get ready to cook dishes in PIP way and enjoy. I've cooked shrimp curry and Basmati Rice in.