Machher Jhol

Macher Jhol
	Macher Jhol with Alu (Potato)
Type	Seafood curry
Course	Main course
Place of origin	Nepal; India; Bangladesh
Region or state	Mithila of Bihar, Odisha and Bengal
Associated cuisine	India and Nepal (Maithili-Bengali Cuisine); Bangladesh (Bengali-Bangladeshi cuisine)
Main ingredients	Fish, potato, chili, tomato, garlic, ginger, onion, Indian spices
	Media: Macher Jhol;

Machher Jhol (Bengali: মাছের ঝোল), Machha Jhola (Odia: ମାଛ ଝୋଳ), Machhak Jhor (Maithili: माछक झोर / Nepali: माछाको झोल), or Machhari ke Jhor (Bhojpuri: मछरी के झोर) is a traditional spicy fish curry in Nepalese cuisine (including Maithili Cousine and Bhojpuri Cuisine), Indian Cuisine (including Bengali Cuisine, Maithili Cuisine, Bhojpuri Cuisine, and Odia cuisines) and Bangladeshi Cuisine (Bengali 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 that typically used in Odia and Bengali households are ilish or ilishi, rui, and catla. Apart from these, there are some famous small sized fish that are normally favoured over others.^[2]