To make the Bombay potatoes
Grind the spices together. Heat some oil and fry o the spices gently for 1-2 mins. Add the diced potatoes and continue to fry for another 3-4 mins, making sure you coat the potatoes in the spices.
Add 100ml of water to the pan, season with a pinch of salt and cover. Allow to cook for 5-6 mins, until the potatoes are just cooked.
To make the bhajis
Grind the spices together. Add the salt to the onions and carrots in a bowl and leave for five minutes. Drain off excess liquid (but do not completely dry).
Add the spice mix and flour. Shape into 2 inch-diameter discs and fry (deep fat is best, but they can be shallow fried).
To make fish dish
Heat a saucepan with a tight-fitting lid.
Add mussels, replace lid and leave for 30 seconds. Add onion, garlic and white wine. Cook for 1 min with lid on. Add stock, and cook with lid off. Remove the mussels from the pan and take them out of their shells.
Add the Bombay potatoes and desiccated coconut to the cooking liquor. Add the cream and cook until it thickens. Finally, add the mussels and finely chopped greens. Cook until the greens wilt (about 1 minute for soft greens like chard or spinach; about 3 minutes for cavolo nero).
To make the mullet
In a large, non-stick frying pan, heat up some vegetable oil. Season skin and flesh of the mullet and fry, skin side down. Depending on thickness, fry for approx 4 minutes on the skin side, then 2 minutes on other side.
Divide potatoes, mussels and greens between four shallow bowls. Lay mullet across and finish with a bhaji.