Prawn Curry



500g fresh prawns, cleaned and deveined

1 large onion, finely chopped

3 cloves of garlic, minced 1-inch piece of ginger, grated

2 tablespoons vegetable oil

1 large tomato, chopped

1/2 cup coconut milk

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder (adjust to taste)

Salt, to taste

Fresh cilantro leaves, for garnish



Turn on the Instant Pot and select the “Saute” mode. Add the vegetable oil.

Add the chopped onion and sauté until it becomes soft and translucent. Stir in the minced garlic and grated ginger.

Cook for another minute until the raw smell disappears. Add the chopped tomato to the pot and sauté until it becomes soft and mushy.

Add the prawns to the pot, along with ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to coat the prawns.

Pour in the coconut milk and mix well with the prawns and spices. Cancel the “Saute” mode and close the Instant Pot lid. Set the valve to the sealing position.

Select the “Pressure Cook” mode and set the timer for 3 minutes. Once the cooking is complete, perform a quick pressure release.

Garnish with fresh cilantro leaves before serving with rice or naan.