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Papeta pur eeda with cod masala salad

Tuck into this rustic Indian dish of fried potatoes and poached eggs with a spicy fish salad on the side.

Ingredients

For the papeta pur eeda
For the cod masala salad

Preparation method

  1. 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.

  2. Add the chopped green chillies and garlic and fry gently for a further minute or two then add the sliced onion.

  3. 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.

  4. 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.

  5. Sprinkle the spring onions and coriander over the top, then add salt and pepper to taste.

  6. 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.

  7. Break an egg into each indentation, then cover with a lid and cook on a very low heat.

  8. Cook until the egg is done to your liking, from 4-5 minutes.

  9. 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.

  10. Add the cod and stir fry for 2-3 minutes until just cooked through.

  11. Place the remaining salad ingredients into a bowl and toss to combine. Then carefully fold the cod through.

  12. To serve, pile the salad onto the plate with a wedge of the potato and egg then finish with some buttered bread.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen 06/10/2012 bbc_one Saturday Kitchen

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Next on

BBC One

10:00am Saturday 9 August

James Martin presents, with recipes by Jose Pizarro and Scott Hallsworth.

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