By Chef Moushumi S
Preparation Time : 3 Hrs
Maccher Jhal is a traditional spicy fish stew, a very integral part of Bengali cuisine and is almost synonymous with the entire state and for some, Odisha
About the Dish
Maccher Jhal is a traditional Bengali delicacy, which consists of fish cooked in yellow gravy. Also known as Maccha Jhola, it’s popular in West Bengal, Odisha, and other Eastern states of India. Maccher Jhal, being a Bengali delicacy, has some Mughlai cuisine’s influence and is also popular in Bangladesh. Our chef uses her family recipe, which makes this dish authentic and tasty.
How to Eat
You can eat this dish with some steamed rice or a flatbread of your choice. Pour some of the gravy over the rice and mix it up or break a bite-sized piece from the flatbread and fish, dip in the gravy, and enjoy. It has a mildly spicy taste that has a thick gravy and perfectly cooked fish. It's supposed to be enjoyed hot and can be eaten at lunch or dinner.
About the Chef
Chef Moushumi S