Smear the cauliflower florets with a pinch of turmeric and salt.

Marinate the koi maach with a little turmeric powder and salt.

Dissolve the fennel powder and cumin powder in a little water to form a smooth paste.

Heat ½ tbsp oil in a pan, fry the badis till golden brown. Keep aside on a kitchen absorbent towel.

Add another 1 tbsp oil to the pan, fry the cauliflower florets till they catch a tinge of light golden brown and become slightly tender. Drain from oil, keep aside on a kitchen towel to absorb the excess oil.

Heat the remaining oil in a pan, shallow fry the koi maach. Keep aside on a kitchen absorbent towel.

Into the same oil, throw in the cumin seeds, fennel seeds and bay leaves, allow the spices to splutter.

Stir in the coarsely ground onion. Cook over a medium flame till the onions are cooked and the raw smell of onions is no longer there.

Add the ginger paste, cumin-fennel powder paste, turmeric powder and salt, saute till oil starts to release from the masala.

Throw in the fried cauliflower florets, give it a hearty stir and cook for a further 5 minutes.

Add ½ a cup of warm water, cover and cook over a medium flame till the cauliflower florets are just cooked.

Carefully place the fish and fried badis in the curry, throw in the green chillies, adjust seasonings, cover and cook for another 5-7 minutes. Serve hot.