Preparing Instant Pot Shrimp curry safely

It's very important to prepare meals safely to assist stop dangerous micro organism from spreading and growing. You may take some steps to help protect your self and your loved ones from the spread of dangerous bacteria.
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Wash your hands

Your fingers can easily spread bacteria around the kitchen and onto food. It's essential to always wash your palms completely with soap and warm water:

before beginning to prepare food
after touching uncooked food equivalent to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your arms completely as nicely, as a result of wet arms spread micro organism more easily.
Hold worktops clean

Earlier than you start making ready meals, it’s vital worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by uncooked meat, poultry, eggs or greens you'll need to scrub them thoroughly.

It is best to change dish cloths and tea towels recurrently to keep away from any bacteria rising on the fabric.


Instant Pot Shrimp curry
Instant Pot Shrimp curry

Before you jump to Instant Pot Shrimp curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can In Addition Be Advantageous For Your Health.

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We hope you got benefit from reading it, now let’s go back to instant pot shrimp curry recipe. To make instant pot shrimp curry you only need 16 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Instant Pot Shrimp curry:
  1. Provide Coconut oil
  2. Provide pkt Raw medium-large shrimp(Peeled and deveined)
  3. Take Small onion sliced
  4. Get Medium Tomato chopped
  5. You need lemon sized tamarind soaked in 1/2 cup water (optional)
  6. Get stem Curry leaves
  7. Use Ginger garlic paste
  8. Take Black Mustard seeds
  9. Prepare Coconut cream
  10. Prepare Salt
  11. You need Turmeric powder
  12. Use Kashmiri Red Chilly powder(bright color and less heat)
  13. Take Coriander powder
  14. Use Cumin powder
  15. Prepare Fenugreek powder
  16. Prepare water
Steps to make Instant Pot Shrimp curry:
  1. Thaw and Clean the shrimp thoroughly and remove the tail.
  2. Keep the IP on sauté mode and once hot, add the oil followed by mustard seeds,curryleaves, fenugreek powder and ginger garlic paste. Stir well so that it doesnt burn or stick to the pot.
  3. Add onion slices and chopped tomatoes along with salt and turmeric.Sauté for 3-4 mins until the onions are translucent.
  4. Meanwhile prepare a thick paste of Red chilly powder,cumin powder and coriander powder with 2 tbsp water.(this will prevent burning of spices when directly added to the pot)
  5. Add the spice paste to the onion masala and stir well for a minute and add the tamarind piece along with few tbsp water so that nothing burns or sticks to the bottom of the inner pot.
  6. Once oil starts separating from the masala,add 2 cups water and close the IP with a glass lid.Let the curry continue simmering for 2 minutes on sauté mode.
  7. Now add the cleaned shrimp,stir well and close the Insant Pot. Set the pressure cook mode for 3 minutes.
  8. Once done,open the lid after 10 min natural steam release. Keep the IP on sauté mode again and stir the curry and add in the coconut cream.
  9. Let the gravy simmer for 3-4 mins and when it reaches the desired consistency, turn off the IP. Check the salt and transfer to serving dish/let it sit in the IP on 'keep warm' mode
  10. Serve the curry with Rice or Roti.
  11. TIP#You can substitute Kashmiri redchilly powder with Paprika too. You can get them at any Indian grocery stores.
  12. TIP# You can use this curry recipe for scallops or prawns too.

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