Bengali Fish Curry in Instant Pot (Macher Jhal)

5 from 48 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu

Servings:

Calories: 228kcal

Author: Shilpa Kerur

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

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.

Nutrition