Even though Ilish is considered to be the king of fishes in Bangladesh, the greatness of Rui fish is worth mentioning too. Rui fish is an appetizing fish, with rich and distinct flavors. When accompanied by gourd leaves,  this delicately soft fish will melt inside your mouth. Its nutrient values are incomparable as well. 

Fish with gourd leaves, the dish we are talking about today, is rich in calcium and vitamins. The leaves contain antioxidants, and fish means protein. Although this dish’s origin is Bangladesh, the trend of this dish has crossed the limit long ago. 

In winter when my school had a winter vacation, we used to go to my aunt’s home or khalamonir basha in Bengali. My khalamoni has a huge garden in front of their home and grows a lot of vegetables there. Whenever we visit her, my khalamoni never forgets to cook this dish for me as I love vegetables and Bengali dishes a lot. 

In fact, I love this dish so much that I took no longer to learn this dish from my aunt. This dish is definitely one of the best dishes for homesick people like me. It takes me back to the comfort of my home. When freshly prepared food’s aroma floats through the air as I went through the busy streets of my home neighborhood, it brings back a rush of memories for me.

Not just my aunt, my mother and my grandmother were fond of this dish too. They all become adept in preparing this meal due to its flavors and more importantly, nutrient values. I can still picture how Mom would begin by letting the fish marinate for many hours in a mixture of herbs and spices. She would create beautiful little packages by gently enclosing every piece of fish in a fresh gourd leaf, then steam them until they were flavorful and delicate. In the end, the delicate, flaky fish and the slightly sour taste of the gourd leaves combined to create a meal that was brimming with flavor.

It is a straightforward yet lovely supper that always made me feel full and pleased. Moreover, it is more than simply food; it serves as an expression of the coziness and warmth of home and of the unwavering love that ties families together. 

The first step in preparing the meal is to prepare the fish. Any type of fish can be used, but white fish like cod or tilapia usually work best. The fish is then marinated in a mixture of herbs and spices for several hours to fully absorb the flavors. After that, fresh gourd leaves are prepared and rinsed. The fish is then neatly wrapped in leaves, which are then wrapped around each piece. The fish and gourd leaves are then steamed until the fish is thoroughly cooked and the remaining leaves are soft.

The dish’s slightly bitter flavor from the gourd leaves is the perfect complement to the delicate, flaky texture of the fish. The combination of flavors produces a delectable and distinct dinner that is also nutritious. One of the best aspects of this recipe is its inventiveness. You can serve it alone or with rice or vegetables. If you’re feeling brave, you can also experiment with different herbs and spices to create your own unique concoction.

The flavor of fish with gourd leaves is often associated with special family gatherings. This is a wonderful dish to share with loved ones, as it is not only tasty but also has a sense of tradition and history. Let me begin by sharing a recipe from my grandmother with you. That would make an excellent Bengali meal for your family and friends; I hope you enjoy it!