Sara’s Instant Pot Coconut Fish Curry

Recipe Adapted From: Hippressurecooking.com

Ingredients:

• 1 TBSP coconut oil
• 1.5 lbs white fish fillets, rinsed and cut into bite sized pieces
• 1 14oz can of organic diced tomatoes
• 2 Medium onions diced
• 2 Garlic Cloves
• 1 TBSP fresh grated ginger or 1/8tsp. ginger powder
• 6 curry leaves, or bay leaves, or kaffir lime leaves
• 3 TBSP of curry powder mix
• 1 can full fat coconut milk
• 2 tsp. Celtic Sea Salt
• Lemon juice to taste
• 4 cups of spinach (optional)

Directions:

1. Press sauté to pre-heat the cooker. When the words ‘normal’ appear on the display, add a tablespoon of coconut oil and drop in the curry leaves and lightly fry them until golden around the edges (about 1 minute).
2. Add the onion, garlic and ginger and sauté until the onion is soft.
3. Add the curry powder and sauté with the onions for about 1 more min.
4. De-glaze with the coconut milk and add tomatoes and fish pieces.
5. Stir to coat the fish well in the mixture.
6. Add ½ cup of raisins.
7. Close and lock the lid of the Instant Pot. Press manual and then choose 3 minutes pressure cooking time.
8. When the time is up, open the cooker using Quick Pressure Release. Add salt, lemon and optional spinach before serving.