|Alternative names||Machha jhola|
|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 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.
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.
Fish, potatoes, onions, ginger, garlic, turmeric, tomatoes, chilli peppers, other seasonings.
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