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Base Curry Recipe

base curry

Base Curry

Course Main Course
Cuisine Indian, Oriental

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 1 tbsp oil
  • 1 onion
  • 2 cloves garlic crushed
  • 2 tsp grated fresh ginger
  • 2 tbsp curry paste
  • Meat/fish/ veg/ pulses of choice
  • 1 tbsp tomato puree
  • 1 x 400g tin chopped tomatoes
  • 1 veg stock cube
  • 200 ml water
  • 160 ml tin coconut cream
  • Salt

Instructions
 

  • Set pot to SAUTE with oil in inner pot.
  • Add onion. Sauté for 5 minutes.
  • Add all other ingredients except coconut cream and salt.
  • Set to PRESSURE for 3 mins if cooked pulses or vegetables only – QPR at the end of cooking.
  • Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
  • Set to PRESSURE for 7 mins for chicken fillets, or STEW for beef of lamb chunks. Always NPR after cooking meat.
  • Stir in coconut cream and check seasoning. Add salt if required.
Keyword Base Recipes, Instant Pot