Appears in

Bengali Cooking: Seasons & Festivals

Bengali Cooking

By Chitrita Banerji

Published 1997

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.