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Machher Jhol Source: en.wikipedia.org/wiki/Machher_Jhol

Randomni lox
Boyal Macher Jhol.jpg
Randomni lox
Alternative namesMachha jhola
Machhak Jhora in Mithila, Bihar
TypeSeafood curry
CourseMain course
Place of originIndia,
Bangladesh
Region or stateMithila, Odisha and Bengal
Associated national cuisineIndia (Maithil cuisine)
Bangladesh
Main ingredientsFish, potato, chili, tomato, garlic, ginger, onion, Indian spices

Machher Jhol (Bengali: মাছের ঝোল), Machha Jhola (Odia: ମାଛ ଝୋଳ) or Machhak Jhora (Maithili: माछक झोर) 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.[1]

The kinds of fish that typically used in Odia and Bengali households are ilishi (called hilsa), rohi (called rui or rohu), and bhakura (called catla). Apart from these, there are some famous small sized fish that are normally favoured over others.[2]

Ingredients[edit]

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
Indian salmon curry

See also[edit]

References[edit]

  1. ^ Chowdhury, Sarbari. Earthen Angels: A Collection of Short Stories. ISBN 0979289114.
  2. ^ "Machha fish curries".