Machher Jhol

Machher jhol or machha jhola is a traditional spicy fish stew in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. 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]

Machha Jhola
Alternative namesMachha jhola
CourseSeafood curry
Place of originIndian subcontinent
Region or stateWest Bengal, Odisha
Associated national cuisineIndia, Bangladesh
Main ingredientsFish, potatoes, tomatoes, seasonings

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


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.