Ingredients 1 lb shrimps (500 grams) 2 tablespoon olive oil 2 tablespoon poppy seeds 2 teaspoon mustard seeds 4-5 green chili or as per taste ¼ inch ginger grated 1 teaspoon turmeric powder ¼ cup coconut fresh or frozen, grated 1 cup coconut milk 1 teaspoon salt divided
Wash the shrimps thoroughly. Keep the head, and tail intact. De-vein the shrimps and set them aside
Grind together grated coconut, poppy seeds, mustard seeds, ginger, half of the green chili, and ½ teaspoon of salt into a smooth paste using some water.
To the ground paste, add olive oil, turmeric, and ½ teaspoon of salt. Mix well.
Add the shrimps. Add the coconut milk and remaining green chili. Add 2 cups of water to the inner pot of the Instant Pot. Place the bowl of shrimps on the trivet and place the trivet in the Instant Pot
Secure the IP lid and set the Instant Pot to pressure cook mode on low pressure for 3 minutes. Do a natural release of pressure for 5 minutes, then do a quick release.
Serve hot with steamed rice.