|Alternative names||Machha jhola|
|Place of origin||Bengal|
|Region or state||Bangladesh, West Bengal, Odisha|
|Main ingredients||Fish, potatoes, tomatoes, seasonings|
|Cookbook: Machher Jhol Media: Machher Jhol|
Machher Jhol or Machha Jhola (Bengali: মাছের ঝোল) is a traditional Bengali and Odia spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew 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 Oriya households are Hilsa (called Ilisi), Rohu (called Rohi), and Catla (called Bhakura). Apart from these, there are some famous small sized fish that are normally favoured over others.
Fish, potatoes, onions, ginger, garlic, turmeric, tomatoes, chilli peppers, other seasonings.
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