Machher jhol, machha jhola, machhak jhor, or machhari ke jhor is a traditional spicy fish curry in Nepalese cuisine, Indian cuisine and Bangladeshi 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.