Machher Jhol
 Machha Jhola in a Odia style | |
| Alternative names | Machha Jhola |
|---|---|
| Course | Seafood curry |
| Place of origin | Indian subcontinent |
| Region or state | West Bengal, Odisha |
| Associated national cuisine | India, Bangladesh |
| Main ingredients | Fish, potatoes, tomatoes, seasonings |
Machher Jhol or Machha Jhola 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.[1]
The kinds of fish that typically used in Bengali and Odia 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.[2]
Ingredients
Fish, potatoes, onions, ginger, garlic, turmeric, tomatoes, chilli peppers, other seasonings.
See also
References
- ↑ Chowdhury, Sarbari. Earthen Angels: A Collection of Short Stories. ISBN 0979289114.
- ↑ "Machha fish curries".
| Cuisine |  | ||||
|---|---|---|---|---|---|
| Dance |
| ||||
| Music |
| ||||
| Handlooms and handicrafts |
| ||||
| Observations and festivals | |||||
| Arts | |||||
| Other | |||||
  | |||||
This article is issued from
Wikipedia.
The text is licensed under Creative Commons - Attribution - Sharealike.
Additional terms may apply for the media files.