Bombay Fish and Chips With Curried Coleslaw and Dipping Sauce.
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
5
ingredients
- 118.29 ml mayonnaise
- 29.58 ml fresh lime juice
- 14.79 ml curry powder
- 1182.95 ml thinly-sliced green cabbage
- 2 carrots, peeled and grated
- 2 green onions, thinly sliced
- 29.58 ml dried currants
- 4.92 ml Tabasco sauce
- 3 medium sweet potatoes
- oil, for deep frying
- 4.92 ml salt
- 1.23 ml fresh ground black pepper
- 1 kg mackerel fillet
- 4 lemons, juice of
- 20 g ginger paste
- 20 g garlic paste
- 9.85 ml sambal oelek
- 100 g chickpea flour
- 7.39 ml chat masala
- 1 egg (beaten)
- 29.58 ml vegetable oil
- 0.61 ml orange food coloring (optional)
directions
- Marinate mackerel fillets with lemon juice, ginger, garlic, salt, sambla oleck, orange color and egg.
- Cut sweet potatoes into 1/4-inch thick sticks and allow to soak in water.
- 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.
- Squeeze the coleslaw to get the excess moisture out.
- Mix in the mayonnaise, curry powder and Tabasco sauce.
- Mix cabbage with the mayo and refrigerate.
- 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.
- In a skillet heat 2 tbsp oil.
- Dredge each fillet of fish with gram flour and shallow fry till crisp on the out side and juicy on the inside.
- Remove on a paper towel and sprinkle with chat masala.
- 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.
- DELICIOUS!
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Reviews
-
I made coleslaw and the fish - did not make sweet potato fries. Used wild caught bass instead of mackerel. The coleslaw was very tasty and enjoyed the addition of curry and currants. First time using chickpea flour for dredging fish but they came out very nicely crunchy without the heaviness. The fish was perfect! Although this recipe says dipping sauce, I could not find it in the recipe unless it refers to the marinade the fish goes into initially. I also liked the idea of squeezing out the cabbage mixture first to remove some of the liquid before adding in mayonnaise. That worked out really well. Thank you for posting this recipe. Made for Asian forum's India Tag Game Mar 2010.
RECIPE SUBMITTED BY
hi
my name is ashish ...well a chef by profession and in love with spice ...curry being my back ground as i am from india makes me all the more a lover of good spices and bold flavours ...i cook to live and i live to cook....i am sharing a few ideas . my concept about food is that it should taste good and look great ...as a chef at restaurans or at home it is always great to see a 'OH MY GOD ' expression on peoples faces thats what i like to do . i hope my recipe collection will help some one out there .
my recipes are based on ayurvedic principals so there is a lot of use of color and diffrent flavours ...fusion will also be seen as i mix recipes and idea from all over asia to come up with the best combinations possible .
hope u all like it ...thanks