Jhol is a type of curry. Most curries will have their own distinctive combination of spices for tempering the oil, forming the base of the curry, and adding in batches for different flavour profiles. This is a curry of pabda fish, on of the many catfish of Bengal, with an onion-ginger paste base for the curry/sauce, and a fair amount of chilli powder, generating the red colour. Siddharth Dasgupta says that this is probably his most favourite fish dish.
