In warmer months, we tend to eat Indian food every month. It’s the kind of food that warms you from the inside. But once Spring and Summer come around, we tend to want lighter foods.
I’ve been on the hunt for good Indian recipes that are lighter so we can keep enjoying the Indian foods we love all year round. This is definitely one of those lighter ones I can eat even in the heat of summer.
The fish and shrimp are what keep this dish light with the earthy flavors of lemongrass, ginger and cilantro. I served this with IP rice, but a good garlic naan would also be good to soak up all the curry juices.
One thing to note – don’t skip on the lemongrass in this recipe. I know it’s one of those harder to find ingredients, but the infusion of it really changes the flavor of this dish. Lemongrass looks like a big stalk of grass, but stiffer. Trim the top and bottom of it, roll a rolling pin over it to crush it and let the oils release and add the 1-2 inch cut-up pieces in to the pan. You can see the top one here is the whole lemongrass, the second one is the trimmed version and the last one is the bruised and cut piece.
You really won’t regret using this or making this dish!
Coconut Fish Curry with Instant Pot Rice
- 1 cup white rice
- 2 tablespoons vegetable oil, divided
- 1 onion, finely chopped
- Thumb-sized piece ginger, finely grated
- 3 garlic cloves, crushed
- 2 lemongrass stalks, split, then bruised with a rolling pin and chopped into 1-2 inch chunks
- 1 tablespoon curry powder
- 1 tablespoon light brown sugar
- Small bunch cilantro, finely chopped
- 1 14-oz can coconut milk
- 1 lb. thick white fish, like cod or hake cut into large chunks
- 1/2 lb. frozen raw shrimp
- 1 lime, halved
- To make the rice: make rice: add 1 tablespoon of oil to the Instant Pot along with rice and 1 cup of water. Lock the lid and set the steam valve to its “sealing” position. Select the “RICE” button. Allow the pressure to release naturally for 10 minutes and then release any remaining pressure. Fluff rice with a fork and set aside.
- Meanwhile, over low-medium heat, heat remaining 1 tablespoon oil in a large frying pan, and soften the onions for 5 minutes.
- Increase the heat medium, and stir in the ginger, garlic and lemongrass – cook for 2 minutes.
- Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the cilantro stems, coconut milk and 2 tablespoons of water, and bring to a simmer.
- Add the fish to the sauce, tuck the shrimp in all over, and squeeze over half the lime.
- Cover and simmer for 5 minutes or until the fish is just cooked and flaking, and the shrimp are pink through. Taste for seasoning.
- To serve, spoon curry over rice and top with cilantro leaves. Enjoy!