Instant Pot Fish Curry

🍛 Indian Seafood

Indian Fish Curry

Kerala fish molee. Tangy, sweet, aromatic.

Prep

10 mins

Cook

10 mins

Servings

When I get tired of ceviche or we have a fish that doesn't ceviche well, I often make this Indian fish curry. This mild, aromatic Kerala fish molee (pronounced "moe-lee") is tangy and sweet, a totally unique dish born from South India's coastal tradition.

Coconut milk, fresh lime, green chilies, and a handful of warming spices create a broth that's sophisticated but simple. Fresh firm white fish or ahi tuna cooks perfectly in the Instant Pot without becoming overcooked or dry—something many people worry about but shouldn't.

20 minutes from prep to serving. Serve over jasmine or basmati rice, and you've got a meal that tastes like you spent hours in the kitchen but didn't.

Why This Recipe

The fish never overcooks. 2 minutes under pressure is perfect for firm white fish fillets. They stay tender and moist, not rubbery or dry. The pressure environment cooks gently and evenly.

It's a ceviche alternative. When your fish isn't sashimi-grade or when you want warm food, this curry is the answer. Same fresh flavors, different preparation.

Mild and aromatic, not heavy. Unlike some curries, this one is gentle—the spices warm without overwhelming. The lime and coconut milk create tang and richness without heat. You control the spice level with the green chilies.

Authentic Kerala tradition. This is real food from the southern coast of India where my family is from. Not Americanized or toned down—just honest, straightforward cooking.

Works with frozen fish straight from the freezer. No thawing required. Cut the frozen pieces and cook—they thaw and cook in the same 2 minutes under pressure.

About the Ingredients

🐟 The Fish

Use a firm white fish or ahi tuna. Cut into 2-inch pieces. If using a thinner fish, reduce pressure cooking time to 3 minutes on low pressure. (Frozen fish works perfectly; no thawing needed.)

🥥 Coconut Milk & Lime

Use canned coconut milk (about ½ of a 14 oz can). Fresh lime juice (not bottled) added at the end brightens and balances the richness. This is what makes the curry "tangy and sweet."

🌿 Curry Leaves & Green Chilies

Curry leaves (10–12 fresh ones, optional but authentic) add a heavenly aroma. Green chilies (serrano or jalapeno) provide heat and freshness. Slit them lengthwise so they're easy to remove before serving if you prefer less spice.

🧂 The Spices

Coriander, cumin, turmeric, and black pepper are the foundation. This is a mild curry—no chili powder, no aggressive heat. The spices are meant to warm and layer, not dominate. Sauté for only 30 seconds to bloom them without burning.

Pro Tips

If you don't have an Instant Pot yet—it revolutionizes cooking. Anything that saves time without sacrificing flavor is a winner. It's become one of my primary kitchen essentials. It makes dishes like this possible in 20 minutes instead of an hour on the stovetop.
Sauté the curry leaves (if using) first. Add them to the hot oil for about 20 seconds before the onions. This releases their aroma and flavor into the oil—it's subtle but makes a difference.
Don't burn the spices. Sauté for only 30 seconds after adding coriander, cumin, turmeric, and black pepper. At any point, if things are burning, press Cancel, let it cool, then resume Sauté mode.
Deglaze the pot. After sautéing spices, add 1–2 tablespoons of water and scrape the bottom. This prevents the "burn" warning and distributes spice flavor evenly.
Gently move the fish around before pressure cooking. Make sure the coconut milk reaches the bottom of the pot and coats all the fish pieces. This ensures even cooking.
Two minutes is the magic number for firm fish. Any longer and you risk overcooking. If using low pressure (if your IP has it), cook 4 minutes for flakier, more consistently cooked fish.
Frozen fish works fine—no thawing needed. Cut the frozen fillets into pieces and follow the same recipe. Use the same cooking time.
Don't stir aggressively after pressure cooking. The fish is delicate. Gently fold the curry to combine lime juice without breaking up the fish pieces.
Optional: add warm spices for deeper flavor. Before sautéing onions, you can sauté a cinnamon stick, 4 whole cloves, and 4 cardamom pods. It adds complexity but isn't necessary for an authentic dish.

Recipe

Ingredients (Serves 4)

2 tablespoons coconut oil
10 curry leaves (optional but recommended)
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
½ serrano or jalapeno chili pepper, sliced or slit (use 1 whole for more spice)
1 cup tomato, chopped
1 teaspoon coriander powder
¼ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon black pepper powder
1 teaspoon salt (adjust to taste)
2 tablespoons water (for deglazing)
1 cup coconut milk (about ½ of a 14 oz can)
1½ pounds fish fillets (about ⅔ kg)—firm white fish or ahi tuna, cut into 2-inch pieces
1 teaspoon fresh lime juice
Fresh cilantro leaves for garnish (optional)
Fresh tomato slices for garnish (optional)

Instructions

Select the Sauté function and preheat the Instant Pot.
Add coconut oil to the inner pot and allow it to heat up.
If using curry leaves, add them to the hot oil and stir for about 20 seconds.
Add the chopped onions, minced garlic, minced ginger, and sliced green chili to the pot. Use a splatter screen if available to guard against splatter.
Stir the onion mixture until the onions become translucent (about 2–3 minutes).
Add the chopped tomatoes and sauté until they release their liquid and start breaking down (about 2 minutes).
Add the coriander powder, cumin powder, turmeric powder, black pepper powder, and salt. Sauté until fragrant, about 30 seconds. Be careful not to burn. If overheating, press Cancel and let cool slightly before resuming.
Deglaze with 1–2 tablespoons of water, scraping the bottom of the pot.
Stir in the coconut milk until combined.
Carefully add the fish pieces to the pot. Gently move them around so the coconut milk reaches the bottom of the pot and coats all the fish.
Close the lid and make sure the steam release handle is in the Sealing position.
Press Pressure Cook (or Manual) and set the time to 2 minutes on High Pressure. (For low pressure or flakier fish, cook for 4 minutes.)
When pressure cooking completes, do a Quick Release: move the steam release handle to Venting (Duo) or press the Steam Release Button (Ultra). Wait until the float valve is down before opening.
Press Cancel and carefully open the lid.
Add the lime juice to the curry and gently stir without breaking up the fish.
Carefully transfer the fish and curry to a serving bowl. Garnish with fresh cilantro and tomato slices if desired.
Serve over jasmine or basmati rice.

About curry leaves: Also called sweet neem leaves, they're essential in South Indian cooking. They have no relation to curry powder. You can find them at Indian grocery stores or online. The aroma is heavenly and unique. If you can't find them, simply omit—the curry is still delicious.

Fish substitutions: If using thin or flaky fish, reduce cooking time to 3 minutes on low pressure or use the Sauté function for 2–3 minutes after adding the fish.

Making it spicier: Use 1 whole chili pepper instead of ½, or add red pepper flakes (¼ teaspoon) to the spice mix. This is a mild curry by design—you control the heat.

Optional warm spices: For a more complex flavor, sauté 1 cinnamon stick, 4 whole cloves, and 4 cardamom pods in the hot oil before adding onions. This adds depth but isn't necessary for authenticity.

Storage and freezing: This curry keeps in the refrigerator for 3–4 days. If freezing, undercook the fish slightly (1½ minutes pressure) since it will cook further upon reheating. Thaw in the fridge and reheat gently on low heat.