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:
- 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.
- Now, pour in the coconut milk and give it a good stir. Add cherry tomatoes, tilapia fillets, and chopped chili pepper.
- 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.
- 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)
