Chota Nagpur is a plateau region in eastern India. The region lies between the basins of the Ganga and Son rivers to the north and the Mahanadi River to the south. There are centuries of heavy cultivation which have depleted the plateau of its natural vegetation. Some of its valuable forest remains. Forest products, like tussah silk and lac, are economically important. Additionally, the Chota Nagpur region has the most valuable concentration of mineral resources in India. There is an abundance of coal, as well as the world’s largest supply of mica.

Prior to British occupation, this land was mostly populated by multiple indigenous groups, including the Oraon, the Santhal, and the Munda groups. These groups have been left impoverished since the departure of the British, and their condition is not helped by the poor soil conditions of Chota Nagpur. There is a stereotype among Indians that these indigenous groups eat pork, beef, and other types of meat. This belief most likely stems from an inaccurate assumption that since they are not Hindu vegetarians, they must eat lots of meat. However in reality, most indigenous people cannot afford to eat meat, as it is too expensive. The most common daily meals consist of simply prepared rice and vegetables. Some people can afford to eat goat meat, chicken, or fish on occasion, however these meals are more common among more well-to-do people and on festivals.

This small fish curry was shared on youtube as a video of a Santali mother preparing dinner for her family. The woman uses her hands to grab the live fish from the river. She then kills and cooks her food on a fire that she built outside her home. She did not use measurements in her cooking, but instead used her hands to feel the ingredients and add the right amount. The dish is simple, but still includes many ingredients that are common in Indian cooking, like onion, turmeric, ginger garlic paste, and mustard oil. Though a very simple dish, it appears to be very flavorful and made with great care.

Santal Tribe Fish Curry

Ingredients:

Mustard oil

Turmeric

Salt

1 red onion

1 tsp cumin

1 tablespoon Ginger garlic paste

1 tsp Chili powder

1 head cauliflower, chopped into florets

4 oz white fish

Instructions:

1. Prepare your fish and marinade with turmeric and salt for at least 20 minutes before cooking.

2. In a pan over medium flame, add about 3 tbsp of mustard oil. Once it is hot, add the marinated fish and allow to fry for a few minutes.

3. Remove the fish from the heat and to the remaining oil in the pan, add 1 chopped red onion and 1 tsp cumin seeds.

4. Once onions are translucent, add a heaping tablespoon of ginger garlic paste and 1 tsp chili powder (or chili to taste).

5. Add chopped cauliflower to the pan and allow to soften, adding water as necessary to steam. Add 2 tsp turmeric powder and salt to taste.

6. Once cauliflower has browned and softened a bit, add 1-2 cups water and allow to simmer until thickened slightly.

7. When the water has evaporated slightly and the sauce is thickened, add back the fried fish.

8. Serve with rice.

Serving Size: 4.