Two kinds of gourmet fish with curried vegetables

Step 1 of 7: 

 

Add the vegetable broth and rice to the pressure cooker. Close the pot according to instructions, set the cooker lid knob to level 2 (quick cooking level), and heat the pot contents over full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 4 to 5 minutes begins. After the cooking time has ended, let the pressure cooker release steam according to instructions and open it. Remove the rice and keep warm.

 

Step 2 of 7: 

 

Wash the fish fillets, pat them dry, and cut each into 4 pieces. Drizzle with lemon juice and salt. Wash the shrimp. Halve, clean, wash, and cut the bell peppers into large pieces. Clean, wash, and cut the spring onions into approximately 3 cm long pieces. Peel, wash, and diagonally slice the carrots.

Step 3 of 7: 

 

Wash the lemongrass, halve it, and flatten it with the flat side of a wide knife. Add the coconut milk, fish stock, thyme, curry powder, and lemongrass to the pressure cooker. Place the trivet in the pot.

Step 4 of 7: 

 

Place the shrimp and fish fillets in the perforated insert and position them on the trivet. Close the pot according to instructions, set the cooker lid knob to level 1 (simmering level), and heat the pot contents over full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 2 minutes begins.

Step 5 of 7: 

 

After the cooking time has ended, let the pressure cooker release steam according to instructions and open it. Place the bell peppers, spring onions, peas, and carrots in the unperforated insert and season with salt and pepper. Place the second trivet over the fish mixture in the perforated insert. Place the unperforated insert with the vegetables on top. Close the pressure cooker according to instructions, set the cooker lid knob to level 1 (simmering level), and heat the pot contents over full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 2 minutes begins. After the cooking time has ended, let the pressure cooker release steam according to instructions and open it.

Step 6 of 7:

 

Remove both inserts. Remove the lemongrass and thyme sprigs from the sauce. Thicken the sauce as desired and season with salt and pepper.

Step 7 of 7: 

 

Mix the chopped nuts into the rice.

Tip:  

 

The chopped hazelnuts taste even more intense if they are first lightly toasted to a golden brown in a sealed pan over low heat.