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Cut the stalks and fronds from the top of the fennel bulbs and set aside. Slice the bulls into wedges, leaving the core attached. Transfer to a bowl.
Add salt, garlic powder, pepper, turmeric and drizzle with olive oil. Give it a gentle mix until fully coated.
Place the fennel wedges onto a heated pan and cook on low heat for 7-8 minutes, until is browned. Carefully turn each piece of fennel, being gentle so as to keep the slices intact. Cook for another 7-8 minutes (covered) on low heat, until fully softened and browned on the second side.
Meanwhile, in a small bowl whisk together the ingredients for the sauce.
Transfer to a serving plate, drizzle the Lime Yoghurt Sauce, add the fennel fronds and some chilli flakes. Enjoy!