Sara’s Instant Pot Coconut Fish Curry








Recipe Adapted From:


  • 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)


  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.