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Curry Cod (IP)

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1-1.5 lb (500-750g) Fish steaks or fillets, rinsed and cut into bite-size pieces (fresh, or frozen and thawed)
1 heaping cup of cherry tomatoes
2 green chiles, sliced into strips
2 medium onions, sliced into 6mm strips
2 red or yellow bell peppers, sliced 6mm strips
2 garlic cloves, sliced or minced, try a couple big (


    1 Tbsp. freshly grated Ginger, (or ⅛ teaspoon ginger powder, use more ginger powder, is goooooood)
    6 Curry leaves, or Bay Laurel Leaves, or Kaffir Lime Leaves, or Basil (use more for basil, can't tell)
    1 Tbsp. ground Coriander (Cilantro)
    2 tsp. ground Cumin
    ½ tsp. ground Turmeric
    1 tsp. Chili powder, or 1 tsp. of Hot Pepper Flakes (eh, less if you're Kitt)
    ½ tsp. Ground Fenugreek (Methi)


    3 Tbsp. Curry powder mix. (instead of the 5 spices noted above)

2 cups or (500ml) unsweetened Coconut Milk (use 2 cans)
Salt to taste (I used about 2 tsp.)
Lemon juice to taste (I used the juice from ½ lemon)


In the preheated pressure cooker on medium-low heat without the lid, add a swirl of oil and then drop in the curry leaves and lightly fry them until golden around the edges (about 1 minute).
Then add the onion, bell peppers, garlic, and ginger and sauté until the onion is soft.
Add all of the ground spices: Coriander, Cumin, Tumeric, Chili Powder and Fenugreek and sauté them together with the onions until they have released their aroma (about 2 minutes).
De-glaze with the coconut milk making sure to un-stick anything from the bottom of the cooker and incorporate it into the sauce.
Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
Close the lid and set the valve to pressure cooking position.
Electric pressure cookers and stove top pressure cookers: Cook for 5 minutes at LOW pressure.
When time is up, release pressure using the Normal method - release vapor through the valve.
Add salt to taste and spritz with lemon juice just before serving.
Serve alone, or with steamed rice.

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