This Indian, Goan-style Instant Pot shrimp curry is very simple to prepare and is delicious eaten with rice, naan, or vegetables. This is a milder version of a traditional Goan curry.
Course Main
Cuisine Indian
Keyword Curry, Indian Cuisine, Prawns, Shrimp curry
2teaspoonstamarind pasteor to taste (use lemon juice to taste as a substitute)
1poundmedium raw shrimppeeled and deveined (450-500 g)
1cupcoconut milkfrom a well-stirred can
Instructions
Put the chili powder, paprika, turmeric, garlic, ginger, coriander, and cumin in a bowl. Slowly add 1 cup of water, mixing as you go. Pour this mixture into the inner pot of your Instant Pot. Close and seal the lid.
Cook at LOW PRESSURE for 5 minutes and let the pressure drop by itself for 10 minutes. Release the remaining pressure manually. Open the lid, venting the remaining steam away from you.
Add the salt and tamarind or lemon juice to the sauce, balancing the flavors to your taste. The sauce will seem a bit rough at this stage. Select the SAUTÉ setting set to Normal. Add the shrimp and the coconut milk. Stir gently and cook until all the shrimp have turned opaque. Taste the sauce again for balance of flavors.