Coconut Curry with Air-Fried Cod
🕒 40 min total Prep 15 min Cook 25 min 4 servings Indian
A from-scratch coconut curry built on an onion-tomato-ginger-garlic masala, made in the Instant Pot and finished with full-fat coconut milk and lime. Served over basmati rice and topped with crispy air-fried cod instead of chicken. Dairy-free and gluten-free.
Ingredients (24)
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Instructions (10 steps)
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1
Set Instant Pot to Sauté and heat. Add ghee, then cumin seeds; sizzle 30 seconds.
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2
Add onion, ginger, and garlic. Sauté about 3 minutes until onions are golden.
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3
Add tomato puree and all ground spices. Sauté 2-3 minutes.
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4
Add water and stir, scraping the bottom. Cancel Sauté, seal the lid, and set the vent to sealing.
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5
Pressure cook on high for 4 minutes, then quick-release.
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6
Stir in coconut milk and garam masala; simmer on Sauté 4-5 minutes until the sauce thickens.
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7
Stir in lime juice and season to taste. Keep warm on the Keep Warm setting.
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8
While the sauce simmers, pat the cod dry and rub with olive oil, garam masala, turmeric, salt, and pepper.
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9
Preheat the air fryer to 400°F. Air-fry the cod for 8-10 minutes, until it flakes easily and reaches 145°F internal temperature. No need to flip.
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10
Spoon rice into bowls, ladle coconut curry sauce over the rice, and top each with a piece of air-fried cod. Garnish with cilantro and serve with lime wedges.