Coconut Fish Curry Pressure Cooker Recipe


  • 750 g fish fillets, bite-size pieces, rinsed
  • 500 ml unsweetened coconut milk
  • 1 tomato, chopped
  • 2 capsicums, cut into strips
  • 2 onions, cut into strips
  • 2 garlic cloves, squeezed
  • 6 curry leaves
  • 1 tbsp freshly grated ginger
  • 1 tbsp ground coriander
  • 1/2 tsp ground turmeric
  • 2 tsps ground cumin
  • 1 tsp hot pepper flakes
  • 1/2 tsp ground fenugreek
  • salt
  • lemon juice


  1. Preheat the pressure cooker on medium-low without the lid.
  2. Add oil and curry leaves. Fry for 1 minute.
  3. Add onion, garlic and ginger. Sauté until soft.
  4. Add the five ground spices (coriander, cumin, turmeric, hot pepper and fenugreek). Sauté with the onions for 2 minutes.
  5. Add coconut milk to deglaze. Make sure nothing sticks to the bottom of the cooker.
  6. Add capsicum, tomatoes and fish. Stir to coat the fish well with the mixture.
  7. Set the pressure level to low and the heat level to high. Once pressure is reached, turn the heat down to low.
  8. Cook for 5 minutes at low pressure.
  9. Release the pressure by releasing the vapour through the valve.
  10. Season with salt to taste. Spritz with lemon juice on top.
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Coconut Fish Curry Pressure Cooker Recipe