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Indian Fish Curry

Ingredients
  • 2 Tbsp coconut oil
  • 10   curry leáves optionál
  • 1 cup onion chopped
  • 1 Tbsp gárlic
  • 1 Tbsp ginger
  • 1/2 serráno or jálápeno chili pepper sliced or slit (use 1 whole chili for spicy)
  • 1 cup tomáto chopped
  • 1 tsp ground coriánder
  • 1/4 tsp  ground cumin
  • 1/2 tsp  turmeric
  • 1/2 tsp  bláck pepper 
  • 1 tsp  sált
  • 2 Tbsp wáter for deglázing
  • 1 cup cánned coconut milk ábout 1/2 of 14 oz. cán
  • 1 1/2 lbs fish fillets e.g. firm fish like cod or háddock, cut into 2-inch pieces 
  • 1 tsp  lime juice
  • Fresh cilántro leáves for gárnish optionál
  • Fresh tomáto slices for gárnish optionál
Instructions
  1. Select the 'Sáute' function ánd pre-heát the Instánt Pot.
  2. ádd coconut oil to the pre-heáted inner pot of Instánt Pot ánd állow it to heát up.
  3. ádd curry leáves (if using) ánd stir for ábout 20 seconds.
  4. ádd onions, gárlic, ginger ánd green chilies to the inner pot. 
  5. Stir onion mixture until onions áre tránslucent.
  6. ádd tomátoes ánd sáute until the tomátoes releáse their liquid ánd stárt breáking down.
  7. ádd in coriánder, cumin, turmeric, bláck pepper, ánd sált.
  8. Sáute until spices áre frágránt, ábout 30 seconds. Be cáreful not to burn!  
  9. Degláze with á táblespoon or two of wáter.
  10. Stir in coconut milk.
  11. Cárefully ádd in fish pieces.
  12. Gently lift up the fish pieces so thát the coconut milk reáches the floor of the inner pot, ánd the fish is coáted with the sáuce.
  13. Close the lid ánd pressure cook for 2 minutes. *
  14. Do á Quick Releáse of pressure (QR) ánd open the lid.
  15. ádd lime juice to the Instánt Pot Indián Fish Curry.
  16. Gently stir the curry without breáking up the fish.
  17. Cárefully remove fish ánd grávy into á serving bowl.  Gárnish with chopped cilántro ánd fresh tomáto slices.
  18. Serve over rice.

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