Step 1

Prep: Cut fish in 2-inch pieces. Slice onions and bell peppers. Finely grate or grind ginger and garlic.

Step 2

Select Sauté. Wait 30 seconds and add oil and mustard seeds. When the mustard seeds begin to splutter, add curry leaves, ginger and garlic paste, and sauté for 30 seconds. Add sliced onions and bell peppers. Sauté for a minute.

Step 3

Add all the spices, stir well and sauté for 30 seconds. Add coconut milk and mix well. Bring it to a simmer then cancel saute.

Step 4

Add fish pieces, a few cilantro sprigs and stir well. Optionally, you can add a few mint leaves on top, this gives the coconut curry a very subtle and sweet minty aroma.

Step 5

Lock the lid in place. Select pressure cook or manual and adjust to LOW pressure. Cook for 2 minutes.

Step 6

Quickly release the pressure (QR) by following your cooker's instructions. Finish the curry with a light squeeze of lime and serve with brown or white basmati rice, or coconut rice.

Step 7

Heat a saucepan on medium-high heat, and add oil and mustard seeds.

Step 8

When the mustard seeds begin to splutter, add curry leaves and ginger-garlic paste. Sauté for 30 seconds, add sliced onions and bell peppers. Sauté for a minute.

Step 9

Add all spices, stir well and sauté for 30 seconds. Add coconut milk and mix well. Now add the fish pieces, a few cilantro sprigs, and stir well. Optionally, add a few mint leaves on top.

Step 10

Cover the pan, reduce the heat to medium and cook for 5-6 minutes, or until the fish is cooked completely. Finish the dish with a light squeeze of lime and serve.