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<p><b>New page</b></p><div>{{Short description|Fish curry in Bengali cuisine}}<br />
{{Use dmy dates|date=August 2019}}<br />
{{Infobox food<br />
| name = Machher Jhol<br />
| image = Boyal Macher Jhol.jpg<br />
| caption =Machher jhol <br />
| alternate_name = Machha jhola <Br>Machak Jhor in [[Mithila (region)|Mithila]], Bihar<br />
| country = [[India]],<br>[[Bangladesh]]<br />
| region = [[Mithila (region)|Mithila]], [[Odisha]] and [[Bengal]]<br />
| national_cuisine = [[Indian cuisine|India]] <small>([[Maithil cuisine]])</small><br /> [[Bangladeshi cuisine|Bangladesh]]<br />
| creator = <br />
| course = Main course<br />
| served = <br />
| main_ingredient = [[Fish]], [[potato]], [[Chili pepper|chili]], [[tomato]], [[garlic]], [[ginger]], [[onion]], [[Indian spices]]<br />
| variations = <br />
| calories = <br />
| other = <br />
|type=Seafood curry}}<br />
'''Machher Jhol''' ({{lang-bn|মাছের ঝোল}}) or '''Machha Jhola''' ({{lang-or|ମାଛ ଝୋଳ}}) is a traditional spicy fish curry in [[Bengali cuisine|Bengali]] and [[Odia cuisine|Odia]] cuisines 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 [[Bengali people|people of Bengal]].<ref>{{cite book|last=Chowdhury|first=Sarbari|title=Earthen Angels: A Collection of Short Stories|isbn=0979289114}}</ref><br />
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The kinds of fish that typically used in Bengali and Odia households are [[hilsa]] (called ''ilishi''), [[rohu]] (called ''rui'' or ''rohi''), and [[catla]] (called ''bhakur''). Apart from these, there are some famous small sized fish that are normally favoured over others.<ref>{{cite web|title=Machha fish curries|url=http://www.odiakitchen.com/category/oriya-non-veggie/machha-fish-curries/}}</ref><br />
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==Ingredients==<br />
[[File:Pabda Jhaal - Home- Kolkata - West Bengak.jpg|left|thumb|Pabda macher jhal cooked with ginger, green chilies, tomato paste, and coconut milk]]<br />
Fish, potatoes, onions, ginger, garlic, turmeric, tomatoes, chilli peppers, other seasonings.<br />
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[[File:Rawas Indian salmon curry - Bangalore - Karnataka.jpg|alt= Indian salmon curry|thumb|Indian salmon curry]]<br />
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==See also==<br />
* [[Bengali cuisine]]<br />
* [[Dahi machha]]<br />
* [[Chingudi jhola]]<br />
* [[Chhencheda]]<br />
* [[Odia cuisine]]<br />
* [[Maithil cuisine]]<br />
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==References==<br />
{{Reflist}}<br />
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{{Culture of West Bengal}}<br />
{{Indian Dishes}}<br />
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[[Category:Bengali curries]]<br />
[[Category:Bangladeshi fish dishes]]<br />
[[Category:Indian curries]]<br />
[[Category:Indian fish dishes]]<br />
[[Category:Odia cuisine]]<br />
[[Category:National dishes]]<br />
[[Category:Bihari cuisine]]<br />
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{{Bangladesh-cuisine-stub}}<br />
{{india-cuisine-stub}}</div>->Wiki-uk