Machher Jhol

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Alternative names	Machha jhola Machhak Jhora in Mithila, Bihar
Type	Seafood curry
Course	Main course
Place of origin	Bengal
Region or state	Mithila, Odisha and Bengal
Associated cuisine	India (Maithil cuisine) Bangladesh or Bengal
Main ingredients	Fish, potato, chili, tomato, garlic, ginger, onion, Indian spices
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Machher Jhol (Template:Lang-bn), Machha Jhola (Template:Lang-or) or Machhak Jhora (Template:Lang-mai) 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 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.

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