Peel and cut the potato into wedges, wash and keep aside.

In a deep bottomed pan add cauliflower florets submerged in water. Over high heat give this a quick boil. Remove from the heat, drain the water, keep aside the florets.

Rub 1 tsp salt and ½ tsp of turmeric powder on the freshly washed pieces of Bhetki. Heat ½ cup oil in a kadai/deep frying pan and shallow fry the fish pieces over medium heat until golden in colour. Remove and keep aside. 

Now fry the potato wedges and cauliflower florets until golden in color, remove and keep aside. 

In the remaining oil (4 tbsp oil should be there in the kadai to make curry, otherwise, add some more oil) temper with nigella seeds and dry red chilli. 

Add the sliced onions, sauté over medium heat until light brown.

Add ginger-garlic paste, chopped tomatoes, cumin powder, ½ tsp of turmeric powder, coriander powder, kashmiri mirch powder, green chillies, and salt. Mix well and fry until the oil separates from the masala.

Add 1½ cup of water. Mix and give this a quick boil over high heat. Reduce the heat once the curry boils, next to add the fish pieces along with the potato wedges and cauliflower florets. Mix, cover and cook until the potatoes are done.

Add sugar and garam masala powder. Mix gently, cook uncovered for another 2-3 minutes more. Garnish with fresh coriander leaves.

Phulkopi die Bhetki Mach er Jhol is done. Serve hot with steamed rice, Enjoy!