Craving a luxurious, creamy curry but short on time? This Instant Pot Fish Korma is your answer! Forget simmering sauces for hours; this recipe delivers a deeply flavorful and aromatic korma in just 20 minutes. We use tender trout fillets marinated in a fragrant blend of yogurt, ginger, and spices, which cook to flaky perfection under pressure. It’s a healthy, high-protein meal that tastes like it came from your favorite Indian restaurant, but it’s easy enough for any night of the week.
Ingredients
• 4 lbs / 1.8 kg trout fillets, cut into 2-inch pieces
• 1 cup / 200g tomatoes, diced
• ½ cup / 120g full-fat plain yogurt
• 1 medium onion, thinly sliced
• 5 garlic cloves
• 1 tbsp olive oil
• 1 lemon, for juice and garnish
• Spices
• 1 tbsp / 15g fresh ginger, grated
• 2 tbsp fresh coriander (cilantro), finely chopped, plus more for garnish
• 2 green cardamom pods, crushed
• 1 tsp salt
• 1 tsp black pepper, freshly ground
Instructions
1. Directions
2. Create the Marinade: In a food processor or blender, combine the yogurt, garlic cloves, grated ginger, chopped coriander, crushed cardamom pods, salt, and pepper. Blend until you have a completely smooth and creamy paste.2. Marinate the Fish: Gently rinse the trout fillets and pat them thoroughly dry with paper towels. In a large bowl, coat the fish pieces evenly with the yogurt paste. Cover and refrigerate for at least 20 minutes.3. Sear the Fish: Select the ‘Sauté’ function on your Instant Pot. Once hot, add the olive oil. Carefully place the marinated fish in the pot, working in batches if needed to avoid overcrowding. Sear for 2 minutes per side until lightly golden. Remove the fish and set aside.4. Sauté Aromatics: Add the sliced onions to the pot and sauté for 2-3 minutes until they begin to soften. Add the diced tomatoes and cook for another minute.5. Pressure Cook: Pour in 1 cup of water and gently scrape the bottom of the pot to deglaze. Return the seared fish to the pot. Secure the lid, set the steam release handle to ‘Sealing’, and press the ‘Manual’ or ‘Pressure Cook’ button. Cook on ‘High’ pressure for 5 minutes.6. Release and Serve: Once the timer ends, perform a quick pressure release by carefully turning the handle to ‘Venting’. Once the float valve drops, open the lid. Gently transfer the fish korma to a serving dish, squeeze fresh lemon juice over the top, and garnish with extra coriander. Enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 615
• Total Fat: 26.1g
• Net Carbs: 5.9g
• Protein: 82.6g
• Fiber: 1.5g
Pro Tips
• The Right Fish: This recipe is fantastic with trout, but feel free to substitute with other firm white fish like cod, halibut, or tilapia. Adjust cooking time slightly for thicker fillets.
• Don’t Skip the Sear: Searing the fish before pressure cooking is crucial. It adds a wonderful depth of flavor and helps the delicate fillets hold their shape better in the curry.
• For Extra Creaminess: For an even richer, restaurant-style korma, stir in ¼ cup of heavy cream or full-fat coconut milk after pressure cooking, just before serving.
• Don’t Over-Marinate: The acid in the yogurt is great for tenderizing, but it can start to break down the delicate fish texture if left for more than an hour. 20-30 minutes is the sweet spot.
FAQ
Q: Can I use a fish other than trout for this korma
A: Yes, this recipe is fantastic with other firm white fish like cod, halibut, or tilapia. Just be sure to adjust the cooking time slightly if you are using thicker fillets.
Q: How can I make this fish korma extra creamy
A: For an even richer, restaurant-style korma, you can stir in ¼ cup of heavy cream or full-fat coconut milk after the pressure cooking is complete, just before serving.
Q: Do I have to sear the fish before pressure cooking
A: Yes, searing the fish is a crucial step. It adds a wonderful depth of flavor to the curry and helps the delicate fillets hold their shape better under pressure.
Q: How long should I marinate the fish
A: The sweet spot for marinating is 20-30 minutes. While the yogurt tenderizes the fish, marinating for more than an hour can cause the delicate fish texture to break down.
