Instant Pot Fish Curry

INSTANT POT THAI FISH CURRY – Amazing Flavour in an electric pressure cooker.

This really is a great fish instant pot recipe.
Instant pot fish curry ready in around 40 minutes including preparation time.

Instant Pot Pressure Cooker Fish Curry can ease off your busy evenings so much. Tender fresh snapper, cod or tilapia fish curry cooked in a mild curry paste or sauce, so juicy & a perfect candidate for hot rice. 

Just with a few ingredients and your instant pot or pressure cooker you can make dinner taste delicious and really quickly.

Instant Pot Simple Fish Curry Recipe

This instant Pot easy fish curry is my quick and easy recipe whenever I need a juicy and tasty fish curry dinner – you can even use frozen fish.

Normally while I am prepping the fish curry ingredients I cook some rice in the instant pot also. This also goes well with yellow or turmeric rice.

Ingredients For Easy Fish Curry

While there are many ingredients you can use we wanted to keep this simple so that the preparation time is as short as possible.

We used a red curry paste, but you can easily use a green curry paste if you prefer.

Use a red bell pepper, some chili’s – not too hot, onion, spring onion, tomato, and some lime juice, and that is it. There is no need to saute, or both with a slow cooker.

How To Prepare A Whole Fish To Cook a Fish Curry Instant Pot Recipe

Descale the fish if your fish shop has not done this – we always make sure the fish shop does descale first as it can be quite messy. Sometimes when I am lucky enough to catch a fish then I descale them outside.

Now with a sharp pair of cooking scissors – you can cut the sharp spikes on the top of the fish and also the side fins with the cooking shears. Next with the scissors just trim off the tail – see the fish tail cutting photo.

Now with a sharp knife cut the fish into portions suitable for 1 person. And that’s it – quite easy – see our video on how to do this.

Cut The Fish To 1 Person Portions
Cut The Fish To 1 Person Portions

Also, see how to make steamed fish and rice in a pressure cooker.

Instant Pot easy Fish Curry Ingredients

The great thing is we are not making our own Thai curry paste – just use a store-bought one.

Fish Curry Ingredients
Fish Curry Ingredients

Cut the onions, tomato, bell pepper, and chili into quite thin slices as we are going to stack these on top and under the fish.

Julianne the 1 spring onion and then diagonally cut the other.

Easy that is the ingredients ready.

Of course, if you want to add other ingredients like, turmeric powder, tamarind paste, thai basil or tomato puree you can.

How to Prepare Fish For the Instant Pot Pressure Cooker.

Put your cut fish in a bowl and spoon in heaps of curry and massage it all over the fish. Squeeze in the lemon juice (we used kafir lime juice) and either is fine – just one lemon or lime. Also, season with salt and pepper.

Now take a sheet of aluminum foil and lay an equal size piece of parchment paper (baking paper) on top. We use a banana leaf as if gives a little extra flavor – but it is optional.

Now put one layer of each of the tomato, onion, and chili, bell pepper first, then place the fish on top. Carefully then build another layer of tomato, onion, chili, and bell pepper on the top.

Now carefully wrap the fish up with the foil into a parcel, being careful to crimp and seal all the edges while keeping the layers intact.

Now you are ready to place in the instant pot and cook for 15 minutes on high pressure with 10 minutes natural release. If you have a thicker fish like cod, or thick fish pieces may be cook a little longer, and if you have thin fish fillets then you will cook for less time. Fish fillets around 7-8 minutes.

Put Fish In Instant Pot
Put Fish In Instant Pot

Do not forget to watch our video.

After releasing the pressure you are ready to plate up with your favorite side- we like jasmine or basmati rice.

Another great side dish idea is making a chickpea side with mustard seeds and sweet potato.

 

Instant Pot Fish Curry

Instant Pot Fish Curry
Prep Time15 mins
Cook Time15 mins
Course: Dinner, Lunch
Cuisine: Amercian
Keyword: fish
Servings: 5
Calories: 161kcal
Author: Rose
Cost: $12

Ingredients

  • 1 Onion
  • 1 Tomato
  • 2 Spring Onions
  • 1 Red Bell Pepper
  • 1 pound Fish Whole Fish
  • 7 oz curry paste 200g
  • Salt Salt Pepper To Season
  • 1 Lemon or Lime

Instructions

  • Prepare The Fish - With a sharp pair of cooking scissors - cut the sharp spikes on the top of the fish and also the side fins with the cooking shears. Next with the scissors just trim off the tail.  Now with a sharp knife cut the fish into portions suitable for 1 person.
  • Vegetables: Cut the onions, tomato, bell pepper, and chili into quite thin slices as we are going to stack these on top and under the fish. Julianne the 1 spring onion and then diagonally cut the other.
  • Curry: Put your cut fish in a bowl and spoon in heaps of curry and massage it all over the fish. Squeeze in the lemon juice (we used kafir lime juice) and either is fine - just one lemon or lime. Also, season with salt and pepper.
  • Fish Stack: Now take a sheet of aluminum foil and lay an equal size piece of parchment paper (baking paper) on top. We use a banana leaf as if gives a little extra flavor - but it is optional. Now put one layer of each of the tomato, onion, and chili, bell pepper first, then place the fish on top. Carefully then build another layer of tomato, onion, chili, and bell pepper on the top. 
  • Wrap: Now carefully wrap the fish up with the foil into a parcel, being careful to crimp and seal all the edges while keeping the layers intact.
  • Cook: Now you are ready to place in the instant pot and cook for 15 minutes on high pressure with 10 minutes of natural release. If you have a thicker fish like cod, or thick fish pieces maybe a little longer, and also if you have thin fish fillets then you will cook for less time. Fish fillets around 7-8 minutes. After releasing the pressure you are ready to plate up with your favorite side.

Nutrition

Calories: 161kcal | Carbohydrates: 10g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 52mg | Potassium: 458mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7254IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 2mg

Tips to make the best Instant Pot easy Thai red curry Fish.

Seal the fish parcels well, so the moisture stays in the packet and keeps the fish curry really moist. A small teaspoon of coconut milk to each packet can also give you really nice coconut curry aroma.

How do I get rid of Fishy Smell in my dish?

The answer is to use apple cider vinegar with a little Worcester sauce – and the Fishy smell is gone.,

If your fish is fresh it will not have a fishy smell. However sometimes seafood from the supermarket is not quite as fresh as you would like – so how do you get rid of the fishy smell.

Also, your local supermarkets may label fish as “Fresh” or “wild caught” it is frozen first and then thawed.

First, wash the fish fillets under cold running tap water until the slimy feeling is gone.

Take a glass bowl, fill it up with water. Now add 2 tablespoons of apple cider vinegar (can also use cooking vinegar) and 1 teaspoon of Worcester sauce – place the fish fillets in the water and stir around for a few minutes – take them out and rinse again under cold water and continue with your fish dish.

Leave a Comment

Recipe Rating




OnePotDishRecipe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.