1 tablespoon vegetable oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
½ teaspoon red pepper flakes
2 tablespoons curry powder
3 medium zucchini, sliced into ½-inch-thick rounds
1 1/2 cup unsweetened coconut milk
1 pound fresh or frozen white fish fillets (I used tilapia)
3 fresh cilantro sprigs, chopped
1. Heat the pressure cooker base on medium heat, add the oil, and heat briefly. Stir in the garlic and ginger and sauté for about 30 seconds. Stir in the red pepper flakes, curry powder, and zucchini and mix well. Sauté the zucchini, undisturbed, for 1 minute more. Mix in the coconut milk and water. Place the fish squares in this poaching mixture.
2. Close and lock the lid of the pressure cooker. Cook at low pressure for 1 minutes/all cooker types. When the time is up, open the pressure cooker with the 10-Minute Natural Release method.
3. Using a soup ladle, scoop spoonfuls of fish, vegetables, and poaching liquid into individual bowls and sprinkle with the cilantro.
Like everyone else, I got an Instant Pot during the Thanksgiving deals. I missed the low pressure note so I cooked this on high. It was still delicious!