Steamed Rohu Fish with Pumpkin Leaves

In a bowl, mix 1 teaspoon of garlic paste, lemon juice, salt, and a small amount of sugar. Marinate the fish pieces in this mixture for 1 hour.

In a cooking pot, heat white oil. Add chopped onions, a bay leaf, and ginger paste. Sauté for a while.

Add garlic paste and continue sautéing.

Add a suitable amount of salt and 4 tablespoons of onion paste. Stir well.

Gradually add water while stirring to make a thick gravy.

Once the gravy is ready, add 1 cup of yoghurt and mix well. Continue cooking over low heat.

Place the marinated fish pieces into the gravy and coat them well. Add kumro pata (pumpkin leaves) on top and cover.

Steam the fish with pumpkin leaves for about half an hour.

In a frying pan, add oil and heat. Add 2 pinches of kalonji (cumin seeds), chopped garlic, dried chilli flakes, salt (to taste), and sugar (to taste).

Add the steamed fish pieces with pumpkin leaves to the frying pan. Fry the fish on both sides until they are cooked and well-browned.

In this recipe, both the fish and pumpkin leaves are edible.

Enjoy this flavorful Fish Curry with Pumpkin Leaves!