Bombay Fish and Chips With Curried Coleslaw and Dipping Sauce.

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Total Time
45 mins
15 mins

If you find the regular fish and chip recipe greasy, too fattening and not exciting any more try my version. Yummy, spicy and not as fatty. When it come to cooking, I like it as it is full of flavours and SPICE.

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  1. Marinate mackerel fillets with lemon juice, ginger, garlic, salt, sambla oleck, orange color and egg.
  2. Cut sweet potatoes into 1/4-inch thick sticks and allow to soak in water.
  3. Mix shredded cabbage with carrots, currants, and green onions and season with salt pepper and lemon juice allow to sit for at least 15 minutes.
  4. Squeeze the coleslaw to get the excess moisture out.
  5. Mix in the mayonnaise, curry powder and Tabasco sauce.
  6. Mix cabbage with the mayo and refrigerate.
  7. In a deep pan, heat oil for fries and crispy fry drained and patted sweet potato sticks; hold in warm oven till ready to serve.
  8. In a skillet heat 2 tbsp oil.
  9. Dredge each fillet of fish with gram flour and shallow fry till crisp on the out side and juicy on the inside.
  10. Remove on a paper towel and sprinkle with chat masala.
  11. Serve a few fries on the plate with 2 fillets of fish on them serve some coleslaw on the side with a slice of lemon.