Servings: 6

2 Tbsp ghee or coconut oil 2 Tbsp ghee or coconut oil
6 fresh curry leaves, torn into pieces 6 fresh curry leaves, torn into pieces
1 cup unsweetened coconut flakes 1 cup unsweetened coconut flakes
1 tsp ground cumin 1 tsp ground cumin
3 dried red chiles, torn into pieces* 3 dried red chiles, torn into pieces*
3 plum tomatoes, chopped* 3 plum tomatoes, chopped*
2 onions, sliced* 2 onions, sliced*
1 Tbsp ground coriander 1 Tbsp ground coriander
2 tsp kosher salt 2 tsp kosher salt
1 tsp ground turmeric 1 tsp ground turmeric
1 tsp Kashmiri chili powder 1 tsp Kashmiri chili powder
½ tsp ground fenugreek* ½ tsp ground fenugreek*
1 serrano chile, minced* 1 serrano chile, minced*
1 Tbsp minced ginger 1 Tbsp minced ginger
3 garlic cloves, minced 3 garlic cloves, minced
1 can (14 oz) full-fat coconut milk 1 can (14 oz) full-fat coconut milk
1 lb raw shrimp, thawed if frozen, peeled and deveined 1 lb raw shrimp, thawed if frozen, peeled and deveined
* size 16/20 or larger note: size 16/20 or larger
2 tsp freshly squeezed lemon juice 2 tsp freshly squeezed lemon juice

Using the Sauté function on High, heat the ghee in the inner pot for 1 minute, until shimmering. Add the curry leaves; cook for about 1 minute, until sizzling.
Add the coconut, cumin, dried chiles, tomatoes, onions, coriander, salt, turmeric, chili powder and fenugreek; cook, stirring frequently, for about 2 minutes, until the onions begin to soften. Stir in the serrano chile, ginger and garlic; cook for about 1 minute, until fragrant. Add the coconut milk; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot.
Stir in the shrimp. Secure the lid and cook on low pressure for 5 minutes (you can also cook on high pressure for 3 minutes).
Once the cooking is complete, quick release the pressure.
Remove the lid and stir in the lemon juice. If the sauce is too thin for your liking, remove the shrimp from the pot. Using the Sauté function on High, simmer the curry for 5 minutes to reduce the sauce to the desired consistency. Return the shrimp to the pot before serving.

Substitute a few shakes of chili flakes for the dried red chiles  Substitute a few shakes of chili flakes for the dried red chiles
14oz can diced tomatoes is fine instead of fresh plum tomatoes  14oz can diced tomatoes is fine instead of fresh plum tomatoes
Usually use only 1 or ½ onion  Usually use only 1 or ½ onion
Possible substitutes for fenugreek include curry powder or maple syrup  Possible substitutes for fenugreek include curry powder or maple syrup
Jalapeños and sweet peppers have an equivalent flavor profile to the Serrano chile with less heat  Jalapeños and sweet peppers have an equivalent flavor profile to the Serrano chile with less heat
From “The Complete Indian Instant Pot Cookbook” by Chandra Ram  From “The Complete Indian Instant Pot Cookbook” by Chandra Ram