WOW! Coconut Fish Curry
Spicy, coconutty and filling… this curry can be served by itself as a rich little fish stew or on a fluffy pillow of Basmati rice. The trickiest part of this dish is obtaining all of the ingredients. Since not everyone has access to these specialty ingredients I have suggested substitutions where appropriate.
Pressure Cooked Coconut Fish Curry
1-1.5 lb or 500-750 g Fish steaks or fillets, rinsed and cut into bite-size pieces (fresh or frozen and thawed)
1 Tbsp. ground Coriander
2 cups or 500 ml un-sweetened Coconut Milk
Salt to taste (I used about 2 tsp.)
In the preheated pressure cooker on medium-low heat without the lid, add a swirl of oil and then drop in the curry leaves and lightly fry them until golden around the edges (about 1 minute). Then add the onion, garlic and ginger and sautee until the onion is soft. Add all of the ground spices: Coriander, Cumin, Tumeric, Chili Powder and Fenugreek and sautee them together with the onions until they have released their aroma (about 2 minutes).
De-glaze with the coconut milk making sure to un-stick anything from the bottom and incorporate it in the sauce. Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
Set the pressure level to LOW. Turn the heat up high and when the pan reaches pressure, lower the heat and count 5 minutes cooking time at LOW pressure (or 2-3 at HIGH). When time is up, release pressure using the Normal method – release vapor through the valve.
Add salt to taste and spritz with lemon juice just before serving.