Bombay potato crusted coley with raita

Prep time: 15 minutes Cooking time: 30 minutes Serves: 4 Skill level: Easy Peasy Recipe by: Billingsgate Seafood School
Cjw Bombay Potato Crusted Coley770X600

The method

  1. Skin and pin-bone the fish fillets, keep chilled until required.
  2. Cook the potatoes in boiling salted water for 8 – 9 minutes or until just soft, drain and set aside.
  3. Heat the oil in a frying pan, add the onion and cook over a low heat until completely soft. Stir in the spices and stir over a medium heat until the mustard seeds begin to pop and the onion turns golden brown. Add the potatoes and coriander, stir together and season well with salt and pepper.
  4. Preheat the oven to GM6. Line a baking sheet with kitchen foil. Arrange the fish on the baking sheet and spoon the ‘Bombay’ potatoes on top and bake, uncovered, in the oven for 14 – 16 minutes or until the fish has lost its translucency and the potato topping is crusty golden brown. Serve with spoonfuls of Raita.


  1. Plenty of ground black pepper
  2. Put the cucumber into a colander and sprinkle with the salt, leave to stand on the sink drainer for 15 minutes. Press to push out as much liquid as possible and pat dry.
  3. Tip the cucumber into a bowl and add Greek yoghurt and mint to taste with plenty of black pepper.