15min · 4 servings Delicious and easy Coconut Shrimp Curry made in the Pressure Cooker in just 20 minutes. This is a simple Indian shrimp curry made with ginger, garlic, onions, tomatoes along with flavorful spices, and finished with coconut milk. To get the recipe google “Piping Pot curry Coconut Shrimp Curry recipe” INGREDIENTS • ▢ 1 lb Shrimp deveined tail-on, frozen (about 25-30) • ▢ 1 tablespoon Oil • ▢ 1 teaspoon Mustard Seeds (Rai) • ▢ 1 Green chili pepper slit in 2 pieces • ▢ 1 cup Onion chopped • ▢ ½ tablespoon Ginger minced • ▢ ½ tablespoon Garlic minced • ▢ 1 cup Tomato chopped • ▢ ¼ can Coconut Milk (~3.5 oz) full-fat • ▢ 1 tablespoon Lime juice • ▢ ¼ cup Cilantro to garnish Spices • ▢ ½ teaspoon Ground Turmeric (Haldi powder) • ▢ ½ teaspoon Cayenne or Red C