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.

Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal.

[1] The kinds of fish that typically used in Odia and Bengali households are ilish or ilishi, rui, and catla.

Apart from these, there are some famous small sized fish that are normally favoured over others.