Cod cheeks Koliwada

This delicious spicy, light starter from Dishoom in Covent Garden and Shoreditch takes its name from the ancient “Koli” fishing community in Mumbai. It makes the most of cod cheeks, one of the tastiest parts of the fish and usually very affordable too.

Dry the cod cheeks with paper towel.

Mix together all the ingredients except corn flour, rice flour, and egg.

Toss the fish in the marinade until covered and leave to absorb the flavour.

Just before frying add the egg white, rice flour and corn flour.

Deep fry in hot oil until golden brown.

Serve immediately with a wedge of lime and nice fruity chutney on the side — Dishoom uses tamarind and date.

By Naved Nasir

Serves 2


  • 250g cod cheeks (or skate cheeks, or indeed any other type of fish or seafood, cut into bite-size pieces)
  • 1 tsp salt
  • 2 tsp deggi mirch (or red chilli powder)
  • 1 tsp ginger paste
  • 2 tsp garlic paste
  • White pepper powder, one pinch
  • Garam masala powder, one pinch
  • 1 curry leaf
  • 2 tsp cornflour
  • 1 tsp rice flour/besan
  • Juice of one lime
  • 1 tbsp egg white
  • Oil for deep-frying

Share this article

    Related posts

  • Smoked cod chowder

    As the weather turns colder, the Dungeness Snack Shack puts this chunky and satisfyingly smoky chowder on its menu to warm up chilly customers.

    read more

  • The big one

    Fishing guide Paul Stevens recounts how Bert Williams landed the biggest ever cod caught by a Briton on a trip off Soroya, Norway.

    read more

  • Norwegian-style cod tongues

    A proper Scandinavian delicacy, these cod tongues have a succulent, soft centre and a delicious meaty taste.

    read more