Machher jhol

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Machher jhol
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Machher jhol with alu (potato)
TypeSeafood curry
CourseMain course
Place of originNepal
India
Bangladesh
Region or stateMithila of Nepal and Bihar, Bengal of West Bengal and Bangladesh, and Odisha
Associated cuisineNepal (Maithili-Bhojpuri cuisine)
India (Bihari-Bengali-Odia cuisine)
Bangladesh (Bangla cuisine)
Main ingredientsFish, potato, chili, tomato, garlic, ginger, onion, Indian spices
Food energy
(per serving)
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Similar dishesNga Thongba
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Machher jhol (Template:Langx), machha jhola (Template:Langx), machhak jhor (Template:Langx / Template:Langx), or machhari ke jhor (Template:Langx) is a traditional spicy fish curry in Nepalese cuisine (including Maithil cuisine and Bhojpuri cuisine), Indian cuisine (including Maithili cuisine and Bhojpuri cuisine forming part of Bihari cuisine, Bengali cuisine and Odia cuisine), and Bangladeshi cuisine (Bangla 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 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.[2]

Pabda machher jhol cooked with ginger, green chilies, tomato paste, and coconut milk

See also

References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.Chowdhury, Sarbari. Earthen Angels: A Collection of Short Stories. Sarbari Chowdhury. ISBN 0979289114.
  2. ^ Page Module:Citation/CS1/styles.css has no content."Machha fish curries". Archived from the original on 20 December 2016. Retrieved 22 June 2009.

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