Machher Jhol
Machher Jhol (Machha jhola) in a Odia style
|
|
| Origin | |
|---|---|
| Alternative name(s) | Machha jhola |
| Place of origin | Bengal |
| Region or state | Bangladesh, West Bengal, Odisha |
| Details | |
| Course served | Seafood curry |
| Main ingredient(s) | Fish, potatoes, tomatoes, seasonings |
Machher Jhol or Machha Jhola (Bengali: মাছের ঝোল) 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 Oriya 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
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Bangladeshi cuisine–related article is a stub. You can help Wikipedia by expanding it. |
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
