Naga Fish Curry

River fish from the Doyang, Nandini, or Dikhu rivers — snakehead, catfish, or rohu — simmered with dried red Naga chilli, ginger, garlic, and a piece of dried or smoked fish that doubles the depth. No coconut, no masala; the broth is thin, deeply pungent from the dried chilli and smoked fish, eaten with sticky rice.