Ingredients
Scale
- 1 ½ pounds thawed or fresh cod or other white fish, cut into 12 pieces
- ¾ teaspoon kosher salt, divided
- 1 Tablespoon ghee (or use butter or olive oil)
- 1 small yellow onion, diced
- 2 cups cauliflower florets
- 2 carrots, peeled and cubed
- 3 garlic cloves, minced
- ½ Tablespoon fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ cup chicken or vegetable low-sodium broth
- 1 (8-ounce) can tomato paste
- ½ teaspoon freshly ground black pepper
- 1 (15-ounce) can light coconut milk
- 2 cups fresh baby spinach
- 4 Tablespoons plain Greek yogurt
- Fresh cilantro, chopped (optional)
- Basmati rice or naan for serving, if desired
Instructions
- Place cod on plate and sprinkle on ¼ teaspoon kosher salt over top; set aside.
- Set Instant Pot to sauté; add ghee. Once ghee has melted, add onion, cauliflower, carrots, garlic, ginger and spices (garam masala through garlic powder). Stirring often, cook until onion is tender and spices are fragrant, about 5 minutes. Turn off sauté function. Add broth to Instant Pot; scrape bottom with wooden or plastic spoon or spatula to deglaze bottom of pot (to prevent burning).
- Add cod, tomato paste, pepper and remaining ½ teaspoon salt; stir to coat fish with spices. Cover and cook on manual HIGH pressure for 3 minutes. Vent to immediately release pressure.
- Uncover and stir in can of coconut milk. Turn Instant Pot back to sauté and bring to a simmer. Cook over simmer until sauce thickens slightly, about 10 minutes. Turn off Instant Pot; add spinach and yogurt, stirring well. Garnish with cilantro and serve with basmati rice or naan, if desired.
Notes
Recommended utensils: plate, Instant Pot, two spatulas or spoons for stirring, tongs