Randomni lox
Boyal Macher Jhol.jpg
Randomni lox
Alternative namesMachha jhola
Machak Jhor 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) 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.[1]

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.[2]

Ingredients

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

References

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