Ingredients
For the goujons
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli flakes
1 tsp curry powder
2 tbsp flour
1 trout fillet, skinned and cut into strips (goujons)
2 tbsp vegetable oil
For the potatoes
1 tbsp oil
splash boiling water
½ potato, peeled and cut into small cubes
1 tsp tomato purée
½ onion, finely chopped
¼ red pepper, finely chopped
55g/2oz butter
¼ tsp whole coriander
¼ tsp cumin seeds
1 tbsp ketchup
½ tsp mustard
splash Tabasco sauce
1 tbsp fresh coriander, chopped
For the raita
1 bunch watercress, stems only, finely chopped
100g/3½oz Greek yoghurt
1 tbsp lemon juice
1 tbsp fresh mint leaves, chopped

Method
1. For the trout goujons, place all of the spices in a bowl and mix well. Set aside one teaspoon of the spice mix and place the remaining mix into a clean bowl with the flour.
2. Dredge the trout goujons in the spiced flour.
3. Heat a large frying pan and add the oil. Place the trout goujons in the pan and cook for 2-3 minutes, until golden and cooked through.
4. For the potatoes, heat a medium pan with the oil and hot water. Add the potato cubes and cook until the water evaporates.
5. Add the tomato purée, onion and red pepper and stir well.
6. Add the reserved teaspoon of spice mix and sauté over a medium heat for eight minutes.
7. After the potatoes are softened, add the ketchup, mustard, Tabasco sauce and chopped coriander and heat through for 1-2 minutes.
8. Meanwhile, make the raita by placing all of the raita ingredients in a clean bowl and mixing evenly.
9. To serve, place the Bombay potatoes on a plate in a circle. Top with the trout goujons and a dollop of raita.