Instant Pot Bengali Fish Curry (macher patla jhol)
Do you have a dish that you absolutely need in your life to comfort you? The kind that makes you happy when skies are grey? This Bengali fish curry comes pretty close in my world. It is a very simple thin broth like stew, or in Bengali what we call patla jhol. Seasoned with a mélange of a few key spices, this curry is packed with loads of vegetables and chunks of firm white fish. This instant pot version took a little trial and error. But, now I think I have it down pat.
About this Instant Pot Bengali Fish Curry
Cooking fish needs a subtle and gentle hand. This just needs 2 minutes of pressure cooking. The stove top variation is in the Bengali Five Spice chronicles. Essential vegetables for this are potatoes and cauliflower, the rest vary depending on the season. I add chunks of bright purple eggplant in summer and golden cubes of squash in winter. Peas are never a bad idea. Honestly, the possibilities are endless.
How to Enjoy this Bengali Fish Curry
A splash of coconut milk to finish add some richness but not essential. It is ideally served with hot steaming rice. In my kitchen, this is a hot item particularly in the winter months right alongside khichuri. In particular, this is a Friday night special. A full-fledged Bonafide fish curry that I can whip up in about 20 minutes,
A few key pointers to get this done right in the instant pot
- Cut the fish into 3-to-4-inch chunks, you can use frozen fish fillets.
- The fish of choice for a dish like this will be cod, halibut or tilapia.
- Cut the vegetables into large chunks.
- Keep the gravy broth like, this is not one of those thick sauces think bouillabaisse
This week turned out to be an action-packed week with all kinds of things unexpecting coming together. Not to mention the unexpected winter storm. This patla macher jhol is what I turn to when I need to brace and cope with life. I might get some thanksgiving recipes in before the week is up, but one way or the other enjoy yourself on turkey day.
If you liked the style of this gentle soupy fish curry, consider trying out my Bengali chicken stew, and if you want some indulgence in your life, consider trying out these Bengali Fish Croquettes.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A classic Bengali curry adapted for the instant pot.
Ingredients
- 2 to 3 tablespoons oil
- 1 tablespoon panchphoron or (1/2 tablespoon whole cumin seeds and 1/2 tablespoon whole mustard seeds
- 1 tablespoon freshly grated ginger
- 3 dried red chilies
- 3 tomatoes, diced
- 1/2 head of cauliflower (cut into large florettes about 3/4 pound of cauliflower)
- 1 large potato (peeted and cut into wedges (about 1 cup)
- 1 cup cubed winter squash
- 1 and half pounds firm white fish cut into 3 inch pieces (can be frozen)
- 1/2 teaspoon turmeric
- 1/2 teaspoon red cayenne pepper
- 1 and 1/2 teaspoons salt or to taste
- 1/4 cup coconut milk (optional)
- 1/4 cup frozen green peas
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped cilantr
Instructions
- Turn the instant pot onto saute mode and add in the oil. Heat for 1 minute or more and add in the panch phoron and cook until the seeds begin to crackle.
- Add in the ginger and the dried red chilies and stir well.
- Add in the tomatoes and mix well. Add in the cauliflower, potato, winter squash, and the fish.
- Stir in the turmeric, cayenne, salt and 1 cup water. Turn off the saute mode.
- Set on 2 minutes of pressure.
- Release the steam after 5 minutes.
- Remove the lid and add in the coconut milk if using and the green peas. Stir well.
- Sprinkle with lemon juice and cilantro and serve over steaming white rice.
Sandra B Dombro
Looks wonderful. Could you please clarify the amount of fish one should use in the recipe? Thanks.
rinkub@aol.com
I and a half pounds.
Carren Ross
Mar 19 2021 – Made this dish today. I am not a fish or seafood lover or eater until this dish. I used Halibut Fish and it turned out perfect – so says my husband. Since I am Lectin Free eating – I did not add the Red Chili Peppers, but I did add the Cayenne for taste. We served it over rice and there is enough left over for tomorrow too. We may have just discovered a wonderful meal to make for company. So, Thank You for posting this to the internet.
rinkub@aol.com
Always happy to hear!