Instant Pot Goan Shrimp Curry
1 pound wild caught shrimp thawed or fresh (deveined, peeled, cleaned)
1 medium onion finely chopped
1/2 jalapeno pepper sliced vertically in to four pieces (optional)
1 tsp salt
1/2 tsp turmeric powder
1/2 tsp red chilli powder (or more depending on your spice tolerance. I use 1 tsp!)
1 tbsp coriander powder
1 tsp freshly ground black pepper
3 to 4 garlic cloves grated/minced
1 tsp fresh ginger grated
2 tsp gluten free tamarind paste
2 tbsp coconut oil
1 can full fat coconut milk
Freshly chopped cilantro for garnish
Set Instant Pot to sauté mode. Add in coconut oil and chopped onions and sauté.
Once onions become translucent, add in garlic and ginger and continue to sauté for 2-3 minutes.
Add in all spices, salt and pepper. Sauté with onions garlic and ginger for 2-3 minutes.
Add in fresh or thawed shrimp (deveined, peeled, and cleaned). Mix well with spices and onions. Then add coconut milk. Stir well making sure to get bits from the bottom of the pan.
Cancel sauté mode. Set instant pot to low (make sure it’s on low!) pressure mode and set timer to 3 minutes. Close lid and move valve to sealing.
Once finished pressure cooking, release steam immediately by moving valve to venting. Once steam is fully released, remove lid and turn off instant pot. Remove insert from the instant pot so the shrimp doesn’t keep cooking.
Stir the currry and taste. Adjust spice and salt to your liking.
Garnish with fresh cilantro and enjoy!
Note: if you’re vegetarian, try making this with extra firm tofu, and only pressure cook on low for 1 minute, or just keep on sauté mode until tofu has absorbed flavors and to avoid over cooking!