- 2 tbsp vegetable oil
- 25g/1oz butter
- 1 tsp cumin seeds
- 1 green chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 medium onion, thinly sliced
- 1 large potato, peeled and cut 3mm/1/8in slices, washed and patted dry
- sea salt, to taste
- 2 spring onions, finely sliced
- 1 heaped tbsp finely chopped fresh coriander
- 4 free-range eggs (preferably organic)
- 1 tbsp oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp turmeric
- ½ tsp red chilli powder
- 2 garlic cloves, finely chopped
- 2cm/1in piece ginger, peeled and finely chopped
- 1-2 slender green chillies, finely chopped
- 250g/9oz cod, skinned, pin boned and diced
- 1 heaped tbsp chopped fresh coriander
- sea salt and freshly ground black pepper
- 1 small red onion, diced
- 1-2 tomatoes, seeds removed and chopped
- ½ small cucumber, diced
- 1 small Cos lettuce, cut into pieces
- ½ lime, juice only
- 1 tbsp finely shredded mint leaves
- 4 slices white bread and butter, to serve
- 2 tbsp vegetable oil
- 25g/1oz butter
- 1 tsp cumin seeds
- 1 green chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 medium onion, thinly sliced
- 1 large potato, peeled and cut 3mm/1/8in slices, washed and patted dry
- sea salt, to taste
- 2 spring onions, finely sliced
- 1 heaped tbsp finely chopped fresh coriander
- 4 free-range eggs (preferably organic)
- 1 tbsp oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp turmeric
- ½ tsp red chilli powder
- 2 garlic cloves, finely chopped
- 2cm/1in piece ginger, peeled and finely chopped
- 1-2 slender green chillies, finely chopped
- 250g/9oz cod, skinned, pin boned and diced
- 1 heaped tbsp chopped fresh coriander
- sea salt and freshly ground black pepper
- 1 small red onion, diced
- 1-2 tomatoes, seeds removed and chopped
- ½ small cucumber, diced
- 1 small Cos lettuce, cut into pieces
- ½ lime, juice only
- 1 tbsp finely shredded mint leaves
- 4 slices white bread and butter, to serve
- For the papeta pur eeda, heat the oil and butter in a large frying pan and add the cumin seeds. Allow them to sizzle for a minute or two over a medium heat.
- Add the chopped green chillies and garlic and fry gently for a further minute or two then add the sliced onion.
- Gently fry the vegetables for 1-2 minutes until softened, then add the potato slices. Fry for 3-4 minutes, sprinkle with a pinch of salt and level out the contents of the pan.
- Add enough water to come just below the level of the potatoes, cover and cook over a very low heat until the potatoes are just tender, but not mushy – about 10-15 minutes.
- Sprinkle the spring onions and coriander over the top, then add salt and pepper to taste.
- Stir the mixture very gently, scraping down the sides of the pan. Make four indentations with the back of a spoon in the potatoes well spaced-apart and away from the sides of the pan.
- Break an egg into each indentation, then cover with a lid and cook on a very low heat.
- Cook until the egg is done to your liking, from 4-5 minutes.
- Meanwhile, for the cod masala salad heat a frying pan until medium hot, add the oil, cumin, coriander, turmeric, chilli, garlic, ginger and chilli and stir-fry for one minute.
- Add the cod and stir fry for 2-3 minutes until just cooked through.
- Place the remaining salad ingredients into a bowl and toss to combine. Then carefully fold the cod through.
- To serve, pile the salad onto the plate with a wedge of the potato and egg then finish with some buttered bread.