Macher jhol is a Bengali and Odia spicy fish stew, similar to curry. It consists of chunks or slices of fish that are slowly simmered in a flavorful broth that is usually enriched with onions, turmeric, chili peppers, ginger-garlic paste, coriander, nigella seeds, cumin, and mustard seeds.

The most common fish varieties used in the dish include ilish (hilsa), rohu, and bhakura (catla), and the dish often incorporates potatoes, as well as tomatoes or tomato purée. Macher jhol is usually served with rice, and it is occasionally garnished with coriander leaves.