Recipe: Coconut Fish Curry

While going through our cookbooks I came across several booklets that came along with our appliances, and in the booklets were suggested recipes.  In the one for our InstaPot, there was a recipe for coconut fish curry.  I decided to zjuzj it up with several different spices and landed upon this recipe here.

Ingredients:

2 tablespoons coconut oil

1.5 pounds white fish

1 Tomato, chopped

1 red or orange bell pepper, chopped

1 Scotch bonnet pepper, minced with seeds removed

1 medium onion, chopped

2 garlic cloves, minced

1 tablespoon ginger, grated

2 14.5-ounce cans of coconut milk

3 tablespoons Curry powder

1 dried Thai chili pepper, minced with seeds included

2 teaspoons fish seasoning of your choice

1 tablespoon Thai red curry paste

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cumin

½ teaspoon coriander

Lemon juice to taste

Basil for garnish

 Directions:

1.    Season fish. We like to use lemon pepper seasoning and a premixed seasoning for blackened fish.

2.    Set the pressure cooker to sauté on medium/normal heat. Heat the coconut oil. When shimmering add the bell pepper, onion, garlic, and ginger and sauté until the onion is soft.

3.    Add the curry powder and sauté together with the veggies until they have released their aroma (about 2 minutes).

4.    De-glaze with the coconut milk making sure to un-stick anything from the bottom of the cooker and incorporate it into the sauce.

5.    Add the Scotch bonnets, tomatoes, salt, black pepper, dried Thai chili pepper, cumin, coriander and red curry paste to the pressure cooker and mix well.  Add fish pieces. Stir to coat the fish well with the mixture.

6.    Close the lid and change the setting from Sauté to Pressure Cook. Cook on Low for 5 minutes and allow pressure to release on its own (this should take 15-20 minutes).

7.    Add more salt and pepper if needed and spritz with lemon juice just before serving. Garnish with basil.

8.    Serve alone, or with steamed rice.