Steam the radish cubes for five odd minutes in salt water, drain and keep aside.

Marinate the fish with salt and a pinch of turmeric powder, keep aside.

Heat oil in a pan, shallow fry the fish till light brown. Keep aside on a kitchen absorbent towel.

To the same pan, throw in the bay leaves, crushed cinnamon, cardamom and cloves. Allow the spices start to release their aroma.

Now add in the onion paste and cook till the onions are cooked and the raw smell of onions is no longer there.

Take the turmeric powder, cumin powder and coriander powder in a bowl, add a little water to make a smooth paste. Sir in this masala paste, add the ginger paste, throw in a couple of slit green chillies, mix well and saute for a couple of minutes. Sprinkle in a little salt and cook over a medium flame till oil starts to separate from the masala.

Add the radish, saute for 1-2 minutes.

Pour a cup of warm water, give a hearty stir and continue to cook over a low flame till the radish is cooked.

Add the fried fish and cook over a low flame for another 4-5 odd minutes.

Adjust seasonings and finish with a generous dollop of ghee and a hearty sprinkle of garam masala. Serve hot.