Heat oil and butter in a large frying pan and sizzle cumin seeds for two minutes.
Fry chopped green chillies, garlic, and sliced onion for two minutes until softened.
Add potato slices, fry for four minutes, and season with salt.
Add enough water to stay just below the potato level and simmer covered for 15 minutes.
Sprinkle spring onions and coriander over the potatoes and season with pepper.
Scrape the pan sides and make four spaced indentations in the potato mixture.
Crack an egg into each indentation and cover with a lid.
Cook the eggs over low heat for five minutes or until set to your liking.
Stir-fry salad spices, garlic, ginger, and chillies in a separate hot pan for one minute.
Add diced cod to the spice pan and fry for three minutes until cooked.
Toss lettuce, red onion, tomatoes, and cucumber in a bowl and fold in the cooked cod.
Serve the salad with a potato and egg wedge and buttered bread.