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A clear fish soup soured with tomato and barely any spice — from Assam in India's northeast.
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A dish that overturns the "Indian food means heavy spice" assumption. Turmeric is nearly the only spice used, with tomato providing the sourness (traditionally sometimes an elephant apple fruit instead). The result is clean and gentle, closer in spirit to Chinese or Southeast Asian soups than to typical Indian curry.
Rub the fish with the turmeric and a little salt. Cut the tomato into wedges and slice the potato thin.
Heat oil in a pan and lightly sear the fish; remove.
In the same pot, pop the mustard seeds and lightly fry the potato.
Add 500ml water and the tomato, and simmer for about 15 minutes until the tomato breaks down.
Return the fish to the pot, add the green chili, and simmer gently for 5 minutes.
Season with salt and scatter cilantro on top to finish.