Jharkhand Fish Curry

Freshwater fish — rohu, catla, or small river fish from the Subarnarekha, Damodar, or Koel rivers — cooked in a thin, sharp mustard oil-based gravy with green chillies, turmeric, onion, and tomato. The tribal fish curry is straightforward and bright, with the mustard oil and green chilli defining its flavour rather than any elaborate masala.