Easy Shrimp Curry Made in the Instant Pot®

Step 1

Set your Instant Pot to the Sauté mode and adding a bit of oil. Toss in mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder, stirring frequently so nothing sticks or burns. Once those spices are fragrant, add chopped onion and tomato along with some salt and turmeric. Cook everything together until the onions turn soft and translucent, about 3 to 4 minutes.

Step 2

While that’s cooking, mix 2 tablespoons of water with Kashmiri red chili powder, coriander, and cumin to form a smooth spice paste. Add this paste to the pot and stir it in well, letting it cook for another minute. Pour in the tamarind and a little water, scraping the bottom so nothing sticks. Keep cooking and stirring until you see the oil start to separate from the sauce, which usually takes around 3 to 5 minutes.

Step 3

Add 2 cups of water and close the lid. Let the curry simmer on Sauté mode for a couple more minutes. Then add the shrimp, give it a good stir, lock the lid, and set the pot to high pressure for 3 minutes. It might take about 10 minutes to come up to pressure.

Step 4

Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully finish releasing any remaining pressure manually. Open the lid, switch back to Sauté, and stir in the coconut cream. Let the curry simmer for a few minutes until it thickens to your liking. Taste and add more salt if you need it before serving.

Serving Tips

Serve this curry over steamed basmati rice or warm naan bread to soak up the sauce. A side of lightly sautéed greens or a simple cucumber salad adds a refreshing balance to the rich flavors.

Leftover Storage Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the shrimp. This curry also freezes well—thaw fully before reheating.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking to ensure even cooking.

What can I substitute for tamarind pulp if I don’t have it?

You can use lemon juice or a mix of lemon juice and a little brown sugar as a substitute for tamarind pulp.

How spicy is this curry?

The curry has a moderate heat level thanks to Kashmiri red chili powder, which provides color and mild spiciness. Adjust the amount if you prefer it milder or hotter.

Can I make this recipe without an Instant Pot?

Yes, you can cook it on the stove by simmering the sauce and shrimp in a covered pan. Adjust cooking times accordingly.

What can I use instead of coconut cream?

You can substitute coconut milk or heavy cream, but coconut cream gives the best richness and flavor.

How do I know when the shrimp is cooked properly?

The shrimp will turn pink and opaque when fully cooked, which happens quickly under pressure in this recipe.

Can I add vegetables to this curry?

Yes, you can add vegetables like bell peppers or peas. Add them before pressure cooking so they cook evenly.

Is it okay to skip the mustard seeds and curry leaves?

You can skip them, but they add authentic flavor and aroma to the dish. Consider adding other spices if you omit them.