Instant Pot Shrimp Coconut Curry

Turn on your pressure cooker and switch it to the Saute mode. Next, heat some oil in the pot and add mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Make sure to stir everything together thoroughly so that nothing burns or sticks to the sides of the pot.

Add sliced onions and tomatoes, along with a pinch of salt and some turmeric. Continue cooking until the onions become translucent and have lost their raw smell, taking about 3-4 minutes.

In a separate small bowl, mix together 2 tablespoons of water, Kashmiri red chili powder, coriander, and cumin to form a smooth paste. Add this spice mixture to the pot with the onions and stir everything together for another minute.

Now, add a handful of tamarind pieces and 1/4 cup of water to the pot. Stir everything together gently so that nothing sticks or burns, and then continue cooking until you see the oil separating out from the mixture. This should take around 3-5 minutes.

Next, add 2 cups of water to the pot and cover it with a lid. Switch the cooker back to Saute mode and let it simmer for 2 more minutes.

Add your shrimp to the pot and stir everything together. Close the lid of the cooker and lock it in place. Then, select the high pressure setting and set a timer for 3 minutes. Allow about 10 minutes for the pressure to build up.

To release the pressure, first use the natural-release method according to the manufacturer's instructions for 10 minutes. After that, carefully release any remaining pressure using the quick-release method, which should take about 5 minutes. Once you've released all the pressure, unlock and remove the lid from the cooker.

Finally, switch your pressure cooker back to Saute mode and stir in some coconut cream. Let it simmer until the mixture thickens up, taking about 3-4 minutes. If desired, add a pinch of salt to taste.