Machha Jhola

Machha Jhola is a traditional Oriya dish from the Indian subcontinent. It is a spicy fish curry that is popular in the eastern Indian state of Odisha. The dish is typically prepared with Rohu fish, but can also be made with other types of fish. The name "Machha Jhola" translates to "fish curry" in English.

Ingredients

The main ingredient in Machha Jhola is Rohu fish, a freshwater fish that is widely consumed in India. Other ingredients include turmeric, cumin, coriander, chili powder, garlic, onion, tomato, and mustard oil. Some variations of the recipe may also include potatoes and green chilies.

Preparation

The fish is first marinated in a mixture of turmeric and salt, then fried in mustard oil until it is golden brown. The spices are then fried in the same oil to release their flavors. The onions, garlic, and tomatoes are added to the pan and cooked until they form a thick gravy. The fried fish is then added to the gravy and simmered until it is fully cooked. The dish is typically served with rice or roti.

Cultural Significance

Machha Jhola is a staple dish in Odisha and is often served during festivals and special occasions. It is also a common dish in everyday meals. The dish is known for its rich and spicy flavor, which is characteristic of Oriya cuisine.

See Also

• Oriya cuisine
• Rohu
• Indian cuisine