Literally, hot. A great favourite in West Bengali households, this is made with fish or shrimp or crab, first lightly fried and then cooked in a light sauce of ground red chilli or ground mustard and a flavouring of panch phoron or kalo jeera. Being dryish, it is often eaten with a little bit of dal poured over the rice. In Bangladesh the term jhal gosht means a very hot and spicy preparation of beef or khashi meat, but it can also have a gravy.
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