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    Home » Recipes » Indian Main Course

    Bengali Fish Curry / Macher Jhal (Instant Pot)

    Published: Jun 14, 2022 · Modified: Oct 28, 2023 by Shilpa Kerur · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Jump to Video
    5 from 48 votes

    Easy and delicious Bengali-style fish curry made using minimal spices is perfect for a weeknight dinner. Popularly known as macher jhal, it pairs very well with plain steamed rice.

    Bengali fish curry served in a traditional bowl.
    Jump to:
    • Why you will love this recipe
    • Ingredients
    • Step-by-step instructions
    • Expert Tips
    • What to serve with fish curry
    • Recipe FAQs
    • More Bengali recipes
    • Recipe card
    • Comments

    If you are familiar with Bengali cuisine, you know that Bengalis are known for their love for fish, and this is one of the most common dishes prepared in a bong household.

    This fish curry is made without coconut milk or any fancy ingredients. Just a few basic ingredients and your Instant Pot is all you need to fix a delicious dinner in under 30 minutes. It is mostly prepared using Rohu fish (called rui maach in Bengali); however, I am using barramundi in this recipe.

    Why you will love this recipe

    • This dish can be prepared with various types of fish. Rohu fish (rui mach), barramundi, Asian carp, cod, tilapia, and halibut are great choices.
    • It is very easy to make and uses minimal ingredients.
    • This Bengali fish curry is flavorful, delicious,, and perfect for a weeknight dinner.

    Ingredients

    bengali fish curry ingredient labels.

    Fish: Use fish fillets of your choice. In this recipe, I have used barramundi.

    Spices: I am using only powdered spices in my recipe - ground cumin, red chili powder, and turmeric powder. You can use panch phoron (Bengali five spice) in the initial tempering.

    See the recipe card for full information on ingredients and quantities.

    Step-by-step instructions

    marinate fish and fry onions.

    Step 1: Rub 1 teaspoon of turmeric and ½ teaspoon of salt on the fish. Cover and set it aside (image 1).

    Step 2: Heat oil and add onion, ginger, and garlic. Saute for 3-4 minutes until the onions soften (images 2 and 3).

    Step 3: Add tomatoes, chili powder, ground cumin, ½ teaspoon turmeric powder, and salt (image 4).

    make masala base and pressure cook.

    Step 4: Mix well and saute for 2 minutes. Add ½ cup of water and deglaze the pot (images 5 and 6).

    Step 5: Add the fish and mix gently. Secure the IP lid and set the Instant Pot on pressure cook mode on Low pressure for 5 minutes - see tips section below for cooking times (images 7 and 8). 

    Fish curry cooked on instant pot.

    Step 6: Open the lid and add cilantro. Serve hot with steamed rice.

    Expert Tips

    Use fresh and firm fish for this recipe. Also, make sure it is scaled and gutted.

    Rohu fish (rui mach) is the most common fish used for this dish; however, I am using barramundi. Other varieties like Asian carp, cod, tilapia, and halibut also work well for this dish.

    Macher jhal is made using the whole fish that is cut into small pieces. This includes the head and tail of the fish. You may choose to use fish fillets instead.

    Rubbing the fish with turmeric and salt is an important step in making most Bengali fish dishes. It does not need any marination time. Just add turmeric and salt to the fish and keep it aside. You can start making the curry right away and use the fish.

    Traditionally, mustard oil is used in this dish; however, you may replace it with olive oil or any cooking oil of your choice.

    It is very important to adjust the cooking time according to the size of the fish. Check the thickness of the fish pieces - if it is 1 inch or less, pressure cook on Low for 5 minutes. If the thickness of the fish is between 1-2 inches, pressure cook on Low for 8 minutes.

    Also, try this easy Bengali-style shrimp coconut curry made in an Instant Pot.

    What to serve with fish curry

    Bhapa chingri is typically served with steamed rice, especially fragrant Basmati rice or Gobindobhog rice, to complement its rich and flavorful sauce. You can also pair it with red rice.

    Recipe FAQs

    What fish can I use in this curry?

    Rohu fish is the most common fish used in this dish. You can use barramundi, Asian carp, cod, tilapia, or halibut.

    How to store fish curry?

    To store this dish, allow it to cool to room temperature and then transfer it to an airtight container. Refrigerate the curry for up to three days. When reheating, you may need to add a little water to adjust the consistency and maintain the flavors. Reheat on the stovetop or in the microwave until thoroughly heated before serving.

    Can I freeze fish curry?

    Yes. This dish can be frozen for up to three months. Cool and place it in a freezer-safe container and store it. To reheat, transfer the curry to a saucepan along with a small amount of water and simmer for a few minutes.

    Fish curry served on a bed of basmati rice in a steel plate.

    More Bengali recipes

    • rasgulla.
      Authentic Rasgulla Recipe / Bengali Sponge Roshogolla
    • bottle gourd dal.
      Bottle Gourd Dal / Bengali Lau Daal (Instant Pot)
    • panchphoron.
      Panch Phoron / Bengali Five Spice
    • Bottle gourd leaves stir fry.
      Bottle Gourd Leaves Stir-fry

    If you tried this Bengali Fish Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

    Recipe card

    bengali fish curry.

    Bengali Fish Curry in Instant Pot (Macher Jhal)

    Easy and delicious Bengali-style fish curry made using minimal spices is perfect for a weeknight dinner. Popularly known as macher jhal, it pairs very well with plain steamed rice.
    5 from 48 votes
    Print Pin Rate
    Author: Shilpa Kerur
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes

    Equipment

    • Instant Pot

    Ingredients

    • 2 lb barramundi fish
    • 3 tablespoon oil
    • 1 large onion sliced
    • 1 inch ginger finely chopped
    • 1-2 cloves garlic finely chopped
    • 2-3 green chili slit
    • 1 medium tomato chopped
    • 2 teaspoon turmeric powder divided
    • 1 teaspoon chili powder or cayenne
    • 1 teaspoon ground cumin
    • Salt to taste
    • ¼ cup cilantro
    • ½ cup water
    Prevent your screen from going dark

    Instructions

    Prep

    • Clean and prep the fish. Cut them into 1-2 inch thick pieces.
    • Rub 1 teaspoon of turmeric and ½ teaspoon of salt on the fish. Cover and set it aside.
    • Slice the onions. Chop the ginger, garlic, and tomatoes. Slit the green chili or serrano pepper.

    Making the curry

    • Set the Instant Pot in saute mode and add oil.
    • Add onion, ginger, and garlic. Saute for 3-4 minutes, until the onions soften.
    • Add tomatoes, chili powder, ground cumin, remaining 1 teaspoon of turmeric powder, and salt. Mix well and saute for 2-3 minutes.
    • Add ½ cup of water and deglaze the pot.
    • Add the fish and green chili. Mix gently.
    • Secure the IP lid and set the Instant Pot on pressure cook mode on Low pressure for 5 minutes (see notes).
    • Once the Instant Pot beeps, do a quick release of the pressure.
    • Open the lid and add cilantro.
    • Mix gently and serve warm with steamed rice.

    Video

    Notes

    Rohu fish (rui mach) is the most common fish used for this dish; however, I am using barramundi. Other varieties like Asian carp, cod, tilapia, and halibut also work well for this dish.
    Macher jhal is made using the whole fish that is cut into small pieces. This includes the head and tail of the fish. You may choose to use fish fillets instead.
    Rubbing the fish with turmeric and salt is an important step in making most Bengali fish dishes. It does not need any marination time. Just add turmeric and salt to the fish and keep it aside. You can start making the curry right away and use the fish.
    It is very important to adjust the cooking time according to the size of the fish. Check the thickness of the fish pieces - if it is 1 inch or less, pressure cook on Low for 5 minutes. If the thickness of the fish is between 1-2 inches, pressure cook on Low for 8 minutes.
    Calories: 228kcal | Carbohydrates: 5g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 138mg | Potassium: 562mg | Fiber: 1g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @easyindiancookbook or tag #easyindiancookbook!

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