Macher Jhol
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| Alternative names | Machhako jhol |
|---|---|
| Type | Seafood curry |
| Course | Main course |
| Place of origin | Nepal India Bangladesh |
| Region or state | MithilaofBihar, Odisha and Bengal |
| Associated cuisine | India and Nepal (Maithili-Bengali Cuisine) Bangladesh (Bengali-Bangladeshi cuisine) |
| Main ingredients | Fish, potato, chili, tomato, garlic, ginger, onion, Indian spices |
Machher Jhol (Bengali: মাছের ঝোল), Machha Jhola (Odia: ମାଛ ଝୋଳ), Machhak Jhor (Maithili: माछक झोर / Nepali: माछाको झोल), or Machhari ke Jhor (Bhojpuri: मछरी के झोर) is a traditional spicy fish curry in Nepalese cuisine (including Maithili Cousine and Bhojpuri Cuisine), Indian Cuisine (including Maithili Cuisine, Bhojpuri Cuisine, and Odia cuisines) 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.[1]
The kinds of fish that typically used in Odia and Bengali households are ilish or ilishi, rui, and catla. Apart from these, there are some famous small sized fish that are normally favoured over others.[2]
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