Rui Fish with Bottle Gourd Greens

Method

1. Rub the rui fish lightly with salt and turmeric, shallow-fry until lightly colored, remove the bones, and set aside in a bowl.
2. Wash the bottle gourd leaves and stems well and cut them into small pieces. Heat 2 tablespoons of oil in a pan and add the chopped onion. When the onion turns light golden, add turmeric, chili powder, and salt to taste and stir. Once the masala is fried, add the bottle gourd greens and cook for 5–7 minutes. When the stems are mostly tender, add the deboned fried rui fish and cook for about 5 more minutes. Add a few green chili strips 2–3 minutes before taking the pan off the heat.
3. Serve hot.