Fish Korma

(Total Time: 20 MIN| Serves: 6)

Ingredients:
4 lbs trout fillets
1 cup tomatoes, diced
½ cup plain yogurt, full-fat
1 medium-sized onions, sliced
5 garlic cloves, peeled
1 lemon, freshly juiced

Spices:
1 tbsp fresh ginger, grated
2 tbsp coriander, finely chopped
2 cardamom pods
1 tsp salt
1 tsp black pepper, ground

Directions:

  1. In a food processor, combine yogurt, garlic, ginger, coriander, cardamom, salt, and pepper. Process until smooth and creamy. Set aside.
  2. Rinse the fish under cold running water and pat dry with kitchen paper. Brush the fish with previously prepared paste and refrigerate for 20 minutes.
  3. Plug in your instant pot and grease the stainless steel insert with olive oil. Add fish and cook for 2 minutes on each side.
  4. Now, add onions and tomatoes. Pour in 1 cup of water and securely lock the lid.
  5. Adjust the steam release handle and press the ”Manual” button. Set the timer for 10 minutes and cook on ”High” pressure.
  6. When you hear the cooker’s end signal, perform a quick release of the pressure and open the pot.
  7. Transfer all to serving dish and garnish with some lemon slices before serving.
  8. Enjoy!

Per Serving(Calories 615 | Total Fats 26.1g | Net Carbs: 5.9g | Protein: 82.6g |Fiber: 1.5g)