1 Minute Shrimp Curry Instant Pot And Stovetop Recipes

INSTANT POT® SHRIMP CURRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
• Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
• Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

1 MINUTE SHRIMP CURRY (INSTANT POT AND STOVETOP)

Steps:

• Add all of the ingredients to the Instant Pot.
• Secure the lid, close the pressure valve and set the time for 1 minute at high pressure.
• Quick release.
• Stir in the heavy cream or coconut milk if using, garnish with cilantro and serve.
• Add all of the ingredients to a pot over medium heat and cook until the shrimp is cooked through.
• Stir in the cream and garnish with cilantro.