Would you believe we just sat through The Wizard of Oz. I can't believe it was made 80 years ago, when I was one year old. In fact it was still very well done even though the changes in technology have advanced beyond all reckoning since those days. I enjoyed it, not sure about Matt although he seemed to. Another thing which surprised me today, I had gotten the American Birds Coffee Table Book out to have a look at it. Matt asked to have a look at it after and was very interested in looking at the book and not just the pictures. The book doesn't contain a lot of scientific information, it is mainly a picture book, but still, it is the most interest he has shown in anything for a while.
A week or two ago, I bought some tilapia to make a Thai curry with, however, I was out of Thai curry paste so haven't been able to make it. Today I did some Googling and found another recipe for Curried Tilapia and that's what I cooked for supper. Of course there is a stove top version, but I was only interested in the Instant Pot one. I actually split the two parts up. I made the sauce then let it stand for a while until I was ready to cook the fish.
Instant Pot Tilapia Fish Curry
Instant Pot Tilapia Fish curry is a light coconut milk based fish curry that requires very few spices
and tastes delicious with steaming hot rice. This pressure cooker Tilapia fish curry is perfect for busy nights because it gets ready in a snap in an Instant Pot.
680 gms Fresh Tilapia Fillets without skin (1.50 pounds)
2 medium onion (chopped)
1/3 cup Tomato Puree
3/4 cup Coconut Milk
1/2 Tbs Ginger Garlic Paste
1/4 tsp Turmeric Powder
1/2 tsp Paprika Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
3 Tbs extra virgin coconut oil
1/4 tsp black mustard seeds (optional)
2 dried whole red chilies (optional)
Salt (to taste)
1. Press the SAUTE button on your Instant Pot & set it to NORMAL. It automatically sets for 30 mins.
2. Add coconut oil to the pot, when the oil becomes hot throw in the mustard seeds & the dried chilies. Allow them to sizzle for a few seconds.
3. Next, add the chopped onion & sweat them off. it should take you about 2 mins. Add salt to catalyze the process.
4. Now, add the ginger garlic paste & saute until raw smell of the paste disappears. It should take you another 2 mins or so.
5. Throw in all the spices + the tomato puree. Mix & saute for 1 min.
6. Add the coconut milk & little water about 1/2 cup (add more if you like very thin gravy).
7. Cancel the SAUTE mode. Close the lid of the IP, seal the valve by moving it to the SEALING position.
8. Press the PRESSURE COOK button, set the timer for 2 mins & set it on HIGH.
9. After 2 mins when the IP starts to beep. Do a QPR (quick pressure release) & open the lid. The curry sauce is ready, it’s time to add the fish.
10. Now, add the fish fillets. At this point if you feel that the gravy is not enough to hold all the fish fillets just add a little bit water or may be some more coconut milk diluted with water.
11. Close the lid of the IP. Seal the valve. Press the PRESSURE COOK button. Set the timer for 1 mins & set it to HIGH.
12. After 1 min when the IP begins to beep. Wait for NPR (natural pressure release) wait until the floating valve in your IP drops.
13. Open the lid carefully. You may garnish with cilantro & slit Indian green chilies if you want. Serve with rice. Enjoy!
Tips
IF using FROZEN TILAPIA: No need to thaw the fish, you can directly add it to the curry sauce & pressure cook it. In this case reduce the amount of water because the frozen fish will release lots of water.
Tilapia fish is very soft so DO NOT extend the 1 min pressure cooking time.
If using TILAPIA FISH STEAKS: Follow the same recipe. The NPR & the residual heat will allow the fish steaks to get fully cooked.
You may increase or decrease the coconut milk in this recipe according to your liking.
STORING SUGGESTIONS: This Instant pot tilapia fish curry stays good for 3 days in the fridge when stored in an air tight container. It’s NOT FREEZABLE.
SERVING IDEAS: Tastes best with hot white rice.
Author: Meghna Chakraborty
Have a great day
A week or two ago, I bought some tilapia to make a Thai curry with, however, I was out of Thai curry paste so haven't been able to make it. Today I did some Googling and found another recipe for Curried Tilapia and that's what I cooked for supper. Of course there is a stove top version, but I was only interested in the Instant Pot one. I actually split the two parts up. I made the sauce then let it stand for a while until I was ready to cook the fish.
Instant Pot Tilapia Fish Curry
Instant Pot Tilapia Fish curry is a light coconut milk based fish curry that requires very few spices
680 gms Fresh Tilapia Fillets without skin (1.50 pounds)
2 medium onion (chopped)
1/3 cup Tomato Puree
3/4 cup Coconut Milk
1/2 Tbs Ginger Garlic Paste
1/4 tsp Turmeric Powder
1/2 tsp Paprika Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
3 Tbs extra virgin coconut oil
1/4 tsp black mustard seeds (optional)
2 dried whole red chilies (optional)
Salt (to taste)
1. Press the SAUTE button on your Instant Pot & set it to NORMAL. It automatically sets for 30 mins.
2. Add coconut oil to the pot, when the oil becomes hot throw in the mustard seeds & the dried chilies. Allow them to sizzle for a few seconds.
3. Next, add the chopped onion & sweat them off. it should take you about 2 mins. Add salt to catalyze the process.
4. Now, add the ginger garlic paste & saute until raw smell of the paste disappears. It should take you another 2 mins or so.
5. Throw in all the spices + the tomato puree. Mix & saute for 1 min.
6. Add the coconut milk & little water about 1/2 cup (add more if you like very thin gravy).
7. Cancel the SAUTE mode. Close the lid of the IP, seal the valve by moving it to the SEALING position.
8. Press the PRESSURE COOK button, set the timer for 2 mins & set it on HIGH.
9. After 2 mins when the IP starts to beep. Do a QPR (quick pressure release) & open the lid. The curry sauce is ready, it’s time to add the fish.
10. Now, add the fish fillets. At this point if you feel that the gravy is not enough to hold all the fish fillets just add a little bit water or may be some more coconut milk diluted with water.
11. Close the lid of the IP. Seal the valve. Press the PRESSURE COOK button. Set the timer for 1 mins & set it to HIGH.
12. After 1 min when the IP begins to beep. Wait for NPR (natural pressure release) wait until the floating valve in your IP drops.
13. Open the lid carefully. You may garnish with cilantro & slit Indian green chilies if you want. Serve with rice. Enjoy!
Tips
IF using FROZEN TILAPIA: No need to thaw the fish, you can directly add it to the curry sauce & pressure cook it. In this case reduce the amount of water because the frozen fish will release lots of water.
Tilapia fish is very soft so DO NOT extend the 1 min pressure cooking time.
If using TILAPIA FISH STEAKS: Follow the same recipe. The NPR & the residual heat will allow the fish steaks to get fully cooked.
You may increase or decrease the coconut milk in this recipe according to your liking.
STORING SUGGESTIONS: This Instant pot tilapia fish curry stays good for 3 days in the fridge when stored in an air tight container. It’s NOT FREEZABLE.
SERVING IDEAS: Tastes best with hot white rice.
Author: Meghna Chakraborty
Have a great day
