Instant Pot Mangalorean Shrimp / Instant Pot Shrimp Sukka / Instant Pot Spicy Shrimp
Here is the detailed recipe
Ingredients
- 3 tbsp oil of choice
- 1 and 1/4 tsp mustard seeds
(rai)
- 15 curry leaves (kadi patta)
- 1/2 cup finely chopped onion (red or white)
- 1.5 tsp ginger garlic paste
- 2 cups shrimp (frozen deveined shrimp) (70 - 90 count per pound)
- 3/4 tsp ground turmeric
(haldi)
- 1/2 tsp ground red chili powder
(ground cayenne pepper)
- 1 tsp water
- 3/4 tsp salt
(ground cayenne pepper)Crushed spices
- 1 tsp cumin seeds
(jeera)
- 2 tsp coriander seeds
(dhaniya seeds)
- 1/4 tsp fenugreek seeds
(methi seeds)
- 3 whole dried red chili peppers
Final touch
- 1/4 cup dried desiccated coconut
- 1 tsp tamarind concentrate
Instructions
Prep
- Crush / grind all the ingredients listed under crushed spices to a very fine powder. I used an electric coffee grinder. You can use a mortar and pestle in case you don't have a coffee grinder.
- Finely chop the onion.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot add the mustard seeds and curry leaves.
- When the mustard seeds splutter add the onions.
- When the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste. Sauté for a few seconds.
- Then add the shrimp, turmeric, red chili powder, water, and salt. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot with the pressure-valve sealed.
- Select manual and cook at high pressure for 1 minute.
- Use quick pressure release to depressurize.
- Open the lid.
- Select sauté again. Add the crushed spices, and the ingredients under final touch (desiccated coconut and tamarind concentrate).
- All the gravy needs to be evaporated. It should take about 2 minutes. Keep stirring and sautéing.
- Press cancel when the gravy has dried up.
- Transfer in a serving bowl immediately.
Serve
- Serve with steamed rice, bread, naan (Indian flatbread) or roti.
Notes
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- All the ingredients can be easily found in an Indian grocery store.
- The shrimp can be purchased in the frozen aisle of most leading grocery stores.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.