Marinate the fish pieces and the cauliflower florets with salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the vadi till golden in colour. Drain and keep aside.
In the same oil fry the fish pieces and the florets separately till light brown in colour. Keep them aside.
Temper the same oil with nigella seeds and green chilies. Saute for a few seconds.
Now add the ginger paste and all the dry spices mixed with a little water. Saute till dry.
Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish, fried cauliflower and fried vadi. Cover and simmer for 4-5 minutes or till the cauliflower turns soft.
When done, add the coriander leaves and raw mustard oil and switch off the flame. Keep it covered for 5 minutes.
Serve with plain steamed rice, few green chilies and lime wedges.
