5 hours ago, KennethT said:That prawn and tomato curry looks great... can you include an Rx or list of materials?
Happy to give you my version.
Chop up a nice big onion and saute in some neutral oil in the Instant Pot until it has good colour. Meanwhile throw four chopped garlic cloves and a good thumb-size piece of peeled, chopped ginger into a food processor or blender and make a paste (you might need to add a little water). Gather the following together: one teaspoon each of brown sugar, kosher salt, black mustard seed, ground cumin and turmeric. When the onion is well coloured add in the ginger-garlic paste and cook a minute or so. Add in the spices and cook another minute (be careful not to burn them). Now add a 400 g can of chopped tomatoes with their juice and two teaspoons of malt vinegar. Put the lid on the instant pot and bring to high-pressure. Cook for four minutes. Let the pressure come down naturally. Give the sauce a good stir and add a tablespoon of garamasala and cook for a minute or two. Taste and adjust seasoning. Switch on the saute function of the instant pot and add about a pound of peeled shrimp. Cook just until they turn opaque. Add some heavy cream if you wish.