Chalkumro Patae Shutkir Bora

For the spicy fish paste

1. In a blender, combine dried red chillies, garlic, and dried fish, then grind into a coarse paste.

2. Using a mortar and pestle, crush the turmeric powder and salt together with a little oil.

3. Heat mustard oil in a pan over medium heat, add the fish paste and turmeric mixture, and cook until dark and fragrant, 5–7 minutes.

For wrapping and frying

4. Trim the tough stems off the ash gourd leaves using scissors.

5. Place a portion of cooked spicy fish mixture onto each leaf and roll tightly into neat cylindrical packets.

6. Shallow fry the wrapped packets in mustard oil on medium heat until the leaves turn dark green and crispy, 3–4 minutes per side.