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 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu
Servings: 6
Calories: 228kcal
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.
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