Mix the fish slices with salt, turmeric powder and a little bit of the chilli paste. Set aside.
Heat a kadhai/korai with oil. Add the onions, and then add the tomatoes when the onions soften up a bit. Stir and add the onion-garlic paste, red chilli paste and coriander paste. Add a bit of water and stir.
Cook until the water dries up to form a thick gravy.
Add the sheem/hyacinth beans and cauliflower/fulkopi and water. Put the lid on and allow the vegetables to boil.
When bubbles start to form, add the fish slices.
Cook until the sheem and fish have cooked well, and there is a medium gravy.