So I’m not a big seafood person, hardly ever make seafood at home unless its making grilled Salmon or shrimp & garlic pasta. But, in the time of quarantine where groceries are scarce and we’re trying to make the most of what’s in the fridge, I dug out frozen shrimp from my freezer and it was time to be cooked!
Needless to say, I added my few hacks – and it turned out SUPER easy to cook and SO delicious!
INGREDIENTS
2 cups of cooked shrimp (frozen)
2 tbsp Toasted Sesame seed oil
1 tbsp Mustard Seeds
1 tsp Red chilli powder
1 tbsp Cumin & Coriander powder
3 Green Chillis (chopped)
1tbsp Ginger Garlic paste
1 Onion – chopped
1 tbsp diced Tomato
1/2 cup Coconut Milk
1/2 lemon squeezed
1 bunch cilantro
Salt to taste
1/2 cup Peanuts
DIRECTION
Add oil to the the Instant Pot and set it on Sautee
Add mustard seeds until they start to splutter
Add Onions and sautee for 6-7 mins until browned
Add ginger garlic, tomatoes, green chillies and the spices and sautee for another 2-3 mins
Deglaze the pan with 1/2 cup water if needed
Add the coconut milk and shrimp and mix it all up
Close the lid and Pressure cook on high for 3 mins and immediately release pressure manually
Roast 1/2 cup peanuts in parallel
Once you open the lid add the Peanuts and squeeze the 1/2 lemon
Mix it all and continue to sautee for another 5 mins to thicken the curry
Garnish with cilantro and serve with a side of rice!
Deb's Food Hacks 