Easy 30 minute Salmon Coconut Curry

Salmon Coconut Curry

This Salmon Coconut Curry is tremendously flavorful, just because of tamarind, coconut, garlic and ginger. Salmon, whose richness is delectable with the complex spices.

Total Time:45 MIN
Yield Serves : 03

Ingredients

• 1/2 cup unsweetened shredded coconut
• 1 minced onion
• 2 large garlic cloves, minced
• 2 green chili, minced
• 1 tbsp ginger paste
• 1/2 cup unsweetened coconut milk
• 3 tbsp vegetable oil
• 1/2 tsp mustard seeds
• Few curry leaves
• 2 tsp ground fennel
• 1 tbsp coriander powder
• 2 tsp ground fennel
• 1/4 tsp ground cardamom
• 1 tbsp coriander powder
• 1/4 tsp ground cardamom
• 1/4 tsp turmeric
• 1/4 tsp pepper
• 1/4 tsp ground fenugreek
• 1 tbsp tamarind paste
• 2 tbsp tomatoes paste
• Pinch of sugar
• 2-4 salmon fillet
• Salt
• Cilantro leaves, for garnish

Instructions

start instant pot with saute setting and add oil
next add coconut,onion,green chilies and curry leaves.add fenugreek seeds,cardamon and fennel seeds
add turmeric powder and black pepper powder
add coriander powder,add tomato paste
keep on cooking at saute setting
add tamarind paste
add fish and cut potatoes.now close the lid and cancel saute setting to slow cook
after slow cooking for 10-15 min add water and coconut milk.sprinkle sugar
close the instant pot and change setting from saute to pressure cook for 15 min
after 15 min of pressure cook,release the pressure and open the lid.
Sprinkle the curry with the cilantro leaves and serve.Salmon Coconut Curry

Salmon Coconut Curry

This fish curry is tremendously flavorful, just because of tamarind, coconut, garlic and ginger. Salmon, whose richness is delectable with the complex spices. 

• 1/2 cup unsweetened shredded coconut
• 1 onion
• 2 large garlic cloves, minced
• 2 green chili, minced
• 1 tbsp ginger paste
• 1/2 cup unsweetened coconut milk
• 3 tbsp vegetable oil
• 1/2 tsp mustard seeds
• few curry leaves
• 2 tsp ground fennel
  
• 1 tbsp coriander powder
• 1/4 tsp ground cardamom
• 1 tbsp coriander powder
• 1/4 tsp turmeric
• 1/4 tsp pepper
• 1/4 tsp ground fenugreek
• 1 tbsp tamarind paste
• 2 tbsp tomatoes paste
• Pinch of sugar
• 4 salmon fillet
• Salt
• Cilantro leaves, for garnish

1. start instant pot with saute setting and add oil
   next add coconut,onion,green chilies and curry leaves
   
   
   
   

2. add fenugreek seeds,cardamon and fennel seeds,add turmeric powder and black pepper powder,add coriander powder,add tomato paste
   
   

3. keep on cooking at saute setting,add tamarind paste,add fish and cut potatoes.now close the lid and cancel saute setting to slow cook
   
   

4. after slow cooking for 10-15 min add water and coconut milk.sprinkle sugar
   close the instant pot and change setting from saute to pressure cook for 15 min
   
   

5. after 15 min of pressure cook,release the pressure and open the lid.
   Sprinkle the curry with the cilantro leaves and serve.
   
   

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