Machher jhol

Macher jhol

Macher jhol with alu (potato)
Type	Seafood curry
Course	Main course
Place of origin	Nepal India Bangladesh
Region or state	Mithila of Bihar, Odisha and Bengal
Associated national cuisine	India and Nepal (Maithili-Bengali cuisine) Bangladesh (Bengali-Bangladeshi cuisine)
Main ingredients	Fish, potato, chili, tomato, garlic, ginger, onion, Indian spices
Similar dishes	Nga Thongba

Machher jhol (), machha jhola (), machhak jhor ( / ), or machhari ke jhor () is a traditional spicy fish curry in Nepalese cuisine (including Maithili cuisine and Bhojpuri cuisine), Indian cuisine (including Maithili cuisine, Bengali cuisine and Odia cuisine) and Bangladeshi cuisine (Bengali cuisine) 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 typically used in Odia and Bengali households are ilish or ilishi, rui, and catla, as well as small fish that are normally favoured over others.

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

See also

• Bengali cuisine
• Dahi machha
• Chingudi jhola
• Chhencheda
• Odia cuisine
• Maithil cuisine
• Bhojpuri cuisine