Ingredients for Bombay Fish And Chips With Curried Coleslaw And Dipping Sauce
- 1/2 cup mayonnaise
- Fresh Lime Juice
- 1 tbsp curry powder
- Green Cabbage
- 1/2 cup shredded carrots
- 2 chopped green onions
- Dried Currants
- Few drops Tabasco sauce (to taste)
- 2 large sweet potatoes
- Oil for frying (approximately 2 inches for sweet potatoes, 2 tbsp for fish)
- 1 tsp salt
- Fresh Ground Black Pepper
- Mackerel Fillet
- Lemons, Juice Of
- Ginger Paste
- Garlic Paste
- Sambal Oelek
- Chickpea Flour
- Chat masala to taste
- 1 beaten egg
- Vegetable Oil
- Orange Food Coloring
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bombay Fish And Chips With Curried Coleslaw And Dipping Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bombay Fish And Chips With Curried Coleslaw And Dipping Sauce
- Marinate 2 mackerel fillets in 2 tbsp lemon juice, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tsp salt, 1 tbsp sambla oelek (chili paste), a pinch of orange food coloring, and 1 beaten egg. Let it marinate for at least 30 minutes.
- Cut 2 large sweet potatoes into 1/4-inch thick sticks. Soak in water for 15 minutes.
- In a large bowl, combine 1 medium shredded cabbage, 1/2 cup shredded carrots, 1/4 cup currants, and 2 chopped green onions. Season with 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp lemon juice. Let it sit for at least 15 minutes.
- Gently squeeze the coleslaw to remove excess moisture.
- Mix in 1/2 cup mayonnaise, 1 tbsp curry powder, and a few drops of Tabasco sauce (to taste).
- Combine the cabbage and mayonnaise mixture. Refrigerate until serving.
- Heat 2 inches of oil in a deep pan to 350°F (175°C). Fry the drained sweet potato sticks in batches until golden brown and crispy. Drain on paper towels.
- Keep the fries warm in a 200°F (95°C) oven until ready to serve.
- Heat 2 tbsp oil in a skillet over medium heat.
- Dredge each marinated mackerel fillet in 1/2 cup gram flour. Shallow fry until crispy on the outside and juicy on the inside (about 3-4 minutes per side).
- Remove the fish and place on paper towels to drain. Sprinkle with chat masala.
- Serve the sweet potato fries on a plate, top with 2 mackerel fillets, and add a generous serving of coleslaw alongside a lemon wedge.
- Enjoy your delicious Bombay Fish and Chips!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
57g
Fat
44g
Carbs
16g
