Machha Jhol

Machha jhol is the fish curry of Nepal’s Terai region, where rivers supply the day’s catch and cooks turn it into a light, soupy curry. The fish is seared first, then finished in a fragrant broth of tomatoes, ginger, garlic, and mustard oil. It is meant to be eaten with rice, the broth spooned over each mouthful. Mustard oil and a heavy hand of turmeric mark it unmistakably as Nepali. Fresh fish makes all the difference; use the firmest white fish you can find.

River fish in a golden, gingery broth

The broth is thin but intensely flavored, with a pleasant tang from tomatoes and the sharp warmth of ginger and green chili. The fish stays moist and flaky, having only simmered briefly at the end. It is a light, lively curry that feels both rustic and refined — the kind of dish that tastes like the river it came from.

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