Machher Jhol - Revision history

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2021-11-10T21:52:17Z

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			{{Short description\|Fish curry in Bengali cuisine}}
	{{Use dmy dates\|date=August 2019}}		{{Use dmy dates\|date=August 2019}}
	{{Infobox food		{{Infobox food
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	\| image = Boyal Macher Jhol.jpg		\| image = Boyal Macher Jhol.jpg
	\| caption =Machher jhol		\| caption =Machher jhol
	\| alternate_name = Machha jhola		\| alternate_name = Machha jhola <Br>Machak Jhor in [[Mithila (region)\|Mithila]], Bihar
	\| country = [[India]],<br>[[Bangladesh]]		\| country = [[India]],<br>[[Bangladesh]]
	\| region = [[Odisha]] and [[Bengal]]		\| region = [[Mithila (region)\|Mithila]], [[Odisha]] and [[Bengal]]
	\| national_cuisine = [[Indian cuisine\|India]], [[Bangladeshi cuisine\|Bangladesh]]		\| national_cuisine = [[Indian cuisine\|India]] <small>([[Maithil cuisine]])</small><br /> [[Bangladeshi cuisine\|Bangladesh]]
	\| creator =		\| creator =
	\| course = Main course		\| course = Main course
	\| served =		\| served =
	\| main_ingredient = [[Fish]], [[potato]], [[Chili pepper\|~~Chili~~]], [[tomato]], [[~~Garlic~~]], [[~~Ginger~~]], [[~~Onion~~]], [[Indian spices]]		\| main_ingredient = [[Fish]], [[potato]], [[Chili pepper\|chili]], [[tomato]], [[garlic]], [[ginger]], [[onion]], [[Indian spices]]
	\| variations =		\| variations =
	\| calories =		\| calories =
	\| other =		\| other =
	\|type=Seafood curry}}		\|type=Seafood curry}}
	'''Machher ~~jhol~~'''({{lang-bn\|মাছের ঝোল}}) or '''~~machha jhola~~'''({{lang-or\|ମାଛ ଝୋଳ}}) is a traditional spicy fish curry in [[Bengali cuisine\|Bengali]] and [[Odia cuisine\|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 [[Bengali people\|people of Bengal]].<ref>{{cite book\|last=Chowdhury\|first=Sarbari\|title=Earthen Angels: A Collection of Short Stories\|isbn=0979289114}}</ref>		'''Machher Jhol''' ({{lang-bn\|মাছের ঝোল}}) or '''Machha Jhola''' ({{lang-or\|ମାଛ ଝୋଳ}}) is a traditional spicy fish curry in [[Bengali cuisine\|Bengali]] and [[Odia cuisine\|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 [[Bengali people\|people of Bengal]].<ref>{{cite book\|last=Chowdhury\|first=Sarbari\|title=Earthen Angels: A Collection of Short Stories\|isbn=0979289114}}</ref>

	The kinds of fish that typically used in Bengali and Odia households are [[hilsa]] (called ''~~ilish~~''), [[rohu]] (called ''rui'' or ''rohi''), and [[catla]] (called ''~~bhakura~~''). Apart from these, there are some famous small sized fish that are normally favoured over others.<ref>{{cite web\|title=Machha fish curries\|url=http://www.odiakitchen.com/category/oriya-non-veggie/machha-fish-curries/}}</ref>		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.<ref>{{cite web\|title=Machha fish curries\|url=http://www.odiakitchen.com/category/oriya-non-veggie/machha-fish-curries/}}</ref>

	==Ingredients==		==Ingredients==
			[[File:Pabda Jhaal - Home- Kolkata - West Bengak.jpg\|left\|thumb\|Pabda macher jhal cooked with ginger, green chilies, tomato paste, and coconut milk]]
	Fish, potatoes, onions, ginger, garlic, turmeric, tomatoes, chilli peppers, other seasonings.		Fish, potatoes, onions, ginger, garlic, turmeric, tomatoes, chilli peppers, other seasonings.

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	* [[Chhencheda]]		* [[Chhencheda]]
	* [[Odia cuisine]]		* [[Odia cuisine]]
			* [[Maithil cuisine]]

	==References==		==References==
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	[[Category:Odia cuisine]]		[[Category:Odia cuisine]]
	[[Category:National dishes]]		[[Category:National dishes]]
			[[Category:Bihari cuisine]]


	{{Bangladesh-cuisine-stub}}		{{Bangladesh-cuisine-stub}}
	{{india-cuisine-stub}}		{{india-cuisine-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T21:34:14Z

References: clean up, add source tag

← Older revision		Revision as of 03:04, 2 June 2021
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			{{en-Wikipedia}}

>Pkd2512: Added fish curry photo

2021-04-14T16:18:01Z

Added fish curry photo

New page

{{Use dmy dates|date=August 2019}}
{{Infobox food
| name = Machher Jhol
| image = Boyal Macher Jhol.jpg
| caption =Machher jhol
| alternate_name = Machha jhola
| country = [[India]],<br>[[Bangladesh]]
| region = [[Odisha]] and [[Bengal]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]
| creator =
| course = Main course
| served =
| main_ingredient = [[Fish]], [[potato]], [[Chili pepper|Chili]], [[tomato]], [[Garlic]], [[Ginger]], [[Onion]], [[Indian spices]]
| variations =
| calories =
| other =
|type=Seafood curry}}
'''Machher jhol'''({{lang-bn|মাছের ঝোল}}) or '''machha jhola'''({{lang-or|ମାଛ ଝୋଳ}}) is a traditional spicy fish curry in [[Bengali cuisine|Bengali]] and [[Odia cuisine|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 [[Bengali people|people of Bengal]].<ref>{{cite book|last=Chowdhury|first=Sarbari|title=Earthen Angels: A Collection of Short Stories|isbn=0979289114}}</ref>

The kinds of fish that typically used in Bengali and Odia households are [[hilsa]] (called ''ilish''), [[rohu]] (called ''rui'' or ''rohi''), and [[catla]] (called ''bhakura''). Apart from these, there are some famous small sized fish that are normally favoured over others.<ref>{{cite web|title=Machha fish curries|url=http://www.odiakitchen.com/category/oriya-non-veggie/machha-fish-curries/}}</ref>

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

[[File:Rawas Indian salmon curry - Bangalore - Karnataka.jpg|alt= Indian salmon curry|thumb|Indian salmon curry]]

==See also==
* [[Bengali cuisine]]
* [[Dahi machha]]
* [[Chingudi jhola]]
* [[Chhencheda]]
* [[Odia cuisine]]

==References==
{{Reflist}}

{{Culture of West Bengal}}
{{Indian Dishes}}

[[Category:Bengali curries]]
[[Category:Bangladeshi fish dishes]]
[[Category:Indian curries]]
[[Category:Indian fish dishes]]
[[Category:Odia cuisine]]
[[Category:National dishes]]

{{Bangladesh-cuisine-stub}}
{{india-cuisine-stub}}