Jhol

A light fish or vegetable stew seasoned with ground spices, like ginger, cumin, coriander, chilli, and turmeric, with pieces of fish and longitudinal slices of vegetables floating in it. The gravy is thin yet extremely flavourful. Whole green chillies are usually added at the end and green coriander leaves are used to season for extra taste. It is the closest to a curry, yet it is more of a jus than a sauce.