Fresh Fish: Villagers often use fresh fish, caught from nearby rivers, lakes, or ponds. The fish is cleaned, descaled, and prepared for cooking.Clay or Stone Stove: Cooking is done over a clay stove (chulha) or on a stone hearth, using wood or dried leaves as fuel. This imparts a unique, smoky flavor to the dish.Earthen Pots or Iron Pans: Fish is cooked in earthen pots or heavy iron pans, which retain heat and enhance the taste.Spices: Ingredients used are typically homegrown and simple—garlic, ginger, chilies, turmeric, and local herbs. The fish is marinated with these spices for a few hours to absorb the flavors.Coconut or Mustard Oil: Depending on the region, coconut oil (common in coastal areas) or mustard oil (in eastern parts of India) is used for frying or simmering the fish.Accompaniments: The fish is often served with rice, roti, or other traditional bread, along with fresh chutneys or pickles made from local ingredients.