Tilapia Curry

(Total Time: 15 MIN| Serves: 4)

Ingredients:
10 oz tilapia fillets, chopped
1 small onion, finely chopped
3 garlic cloves, crushed
2 cups coconut milk, full-fat
½ cup cherry tomatoes, chopped
1 small chili pepper, chopped
3 tbsp olive oil
1 tsp lemon juice
½ cup Thai basil, chopped

Spices:
2 tsp fresh ginger, grated
1 tsp coriander powder
2 tsp chili powder
1 tsp cumin powder
½ tsp turmeric powder
1 tsp sea salt

Directions:

  1. Plug in the instant pot and grease the inner pot with oil. Press the ‘’Sauté’’ button and add onions, garlic, ginger, coriander, chili, cumin powder, turmeric, and salt. Give it a good stir and cook for 3-4 minutes or until translucent.
  2. Now, pour in the coconut milk and give it a good stir. Add cherry tomatoes, tilapia fillets, and chopped chili pepper.
  3. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 4 minutes on high pressure.
  4. When you hear the end signal, perform a quick pressure release and open the pot. Sprinkle with Thai basil and serve immediately.
    Per Serving(Calories 440 | Total Fats 39.9g | Net Carbs: 6.7g | Protein: 16.6g |Fiber: 3.4g)