Machher Jhol

Machher Jhol

Machher jhol
Alternative names	Machha jhola Machak Jhor in Mithila, Bihar
Type	Seafood curry
Course	Main course
Place of origin	India, Bangladesh
Region or state	Mithila, Odisha and Bengal
Associated national cuisine	India (Maithil cuisine) Bangladesh
Main ingredients	Fish, potato, chili, tomato, garlic, ginger, onion, Indian spices
Cookbook: Machher Jhol   Media: Machher Jhol

Machher Jhol (Bengali: মাছের ঝোল) or Machha Jhola (Odia: ମାଛ ଝୋଳ) is a traditional spicy fish curry in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. It is in the form of a very spicy stew or gravy that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger and Indian spices. Potatoes are added to the curry as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal.

The kinds of fish that typically used in Bengali and Odia households are hilsa (called ilishi), rohu (called rui or rohi), and catla (called bhakur). Apart from these, there are some famous small sized fish that are normally favoured over others.

Ingredients

Pabda macher jhal cooked with ginger, green chilies, tomato paste, and coconut milk

Fish, potatoes, onions, ginger, garlic, turmeric, tomatoes, chilli peppers, other seasonings.

Indian salmon curry

See also

• Bengali cuisine
• Dahi machha
• Chingudi jhola
• Chhencheda
• Odia cuisine
• Maithil cuisine

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