Papeta pur eeda with cod masala salad

Ingredients

For the papeta pur eeda

• 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)

For the cod masala salad

• 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