Machher Jhol is a traditional Bengali fish curry that is popular in the Indian state of West Bengal and Bangladesh. It typically features fresh fish, such as rohu or hilsa, cooked in a flavorful broth made with spices, vegetables, and mustard oil. The dish is known for its aromatic and slightly tangy taste, often enhanced with ingredients like turmeric, ginger, and green chilies. Served with steamed rice, Machher Jhol is a staple in Bengali households and is cherished for its comforting and homely flavors. The dish reflects the rich culinary heritage of the region, showcasing the importance of fish in Bengali cuisine.