aka Shrimp Coconut Curry.This recipe is ganked (almost verbatim) from the Indian Instant Pot Cookbook by Urvashi Pitre.
So, I like shrimp. But I was a little worried about shrimp curry. With coconut, no less. Coconut always reminds me of A) suntan lotion or B) Pina Coladas. Neither of which are good associations. What can I say, Florida in the 70's was a horror show.
However.
This is probably the simplest thing I've made in my Instant Pot (with the exception of hard boiled eggs, because, yeah, hard boiled eggs.) The most effort went into peeling the shrimp (leave the tails on.)
I have a couple of 8" stainless steel prep bowls that I bought for like a dollar at Ocean State. Turns out these are perfect for PIP (pot in pot) cooking. You're welcome.
Ingredients:
1 lb shrimp, shelled and de-veined. (I bought a 1lb bag of frozen raw shrimp at Big Y. They're already de-veined, and that process splits the shell, so they're wicked easy to peel once they're thawed.)
1 tablespoon minced ginger
1 tablespoon minced garlic
SPOILER: Or, you could go to the nearest market that carries Asian food and get something called Garlic Ginger Paste. It's exactly that - ground up garlic and ginger in a 50/50 ratio. You pull a spoonful out and you're done. It's my favorite thing so far this year. Keep a jar in the fridge.
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cayenne
1 teaspoon Garam Masala
1 cup (unsweetened) coconut milk
So, defrost and peel the shrimp. Throw them into whatever you're using that will fit inside your pressure cooker.
Into that bowl, throw all the other ingredients. Mix gently with a spatula to coat all the shrimp.
Put 2 cups of water in your Instant Pot. Put in the trivet. Cover your cooking bowl with foil, and place it on the trivet.
Now, here's where I go a bit off-piste. The original recipe calls for 3 minutes at high pressure, with rapid pressure release. I did that, and 2/3 of my shrimp were still grey and floppy. Another 2 minutes under pressure and they were fine. So, I'd do 4 minutes, with say 5 minutes natural release, then rapid release the rest of it. Problem solved.
I served it with basmati and some raita.
OH which reminds me - found a shortcut for raita. 4 tablespoons plain greek yogurt, and a hefty tablespoon of something called 'Bombay Sandwich Spread', which is nothing more than a slurry of coriander and mint that comes in a jar. Mix it, add some finely chopped cucumber, and you've got raita.
