This is a keto-friendly recipe.
Check these other Recipes:
INGREDIENTS:
- 2 cups of shrimp( here I used
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- Curry leaves (optional)
- 1 cup chopped onion
- 1 tbsp minced ginger & garlic
- 3 Serrano Pepper/ Green Chilies
- 1 cup chopped tomatoes
- 1/2 tsp salt (adjust to taste)
- 2 tbsp unsweetened coconut milk (optional)
- Chopped cilantro
- Powder:
- 1/2 tsp turmeric powder
- 1 to 2 tsp Red Chilli Pepper Powder (adjust to taste)
- 1 tsp Corriandar/ Dhaniya Powder
- 1/2 tsp Garam Masala Powder
STEP BY STEP YOUTUBE VIDEO:
INSTRUCTIONS:
- Devein and clean the shrimp.
- Turn on instant pot - saute mode(more).
- When the pot is hot, add oil, cumin seeds, fennel seeds, and curry leaves.
- Add chopped onion, green chilies, and minced ginger-garlic, Saute for 2 minutes (until golden brown)
- Add chopped tomato and saute for 2 minutes.
- Change saute mode to low, if it burns at bottom.
- Add turmeric powder, red pepper chili powder, corriandar powder, garam masala powder, and salt. Give a quick stir.
- Add shrimp - mix and stir for a minute. Add 1 tbsp water.
- Close the lid with sealing position, set low pressure 3 minutes.
- When the instant pot beeps, turn off and quick release after 5 minutes. Open the lid.
- Add 2 tbsp unsweetened coconut milk and chopped cilantro.
- Optional : Turn on to saute mode to reduce the water and to get think curry. (up to 1 minute)
- Yummy and quick shrimp curry is ready.
