Bombay Fish and Chips with Curried Coleslaw and Dipping Sauce

Name: Bombay Fish and Chips with Curried Coleslaw and Dipping Sauce
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 5 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.5 cup mayonnaise; 2 tbsp fresh lime juice; 1 tbsp curry powder; 5 cup thinly-sliced green cabbage; 2 carrots; 2 green onions; 2 tbsp dried currants; 1 tsp Tabasco sauce; 3 medium sweet potatoes; oil; 1 tsp salt; 0.25 tsp fresh ground black pepper; 1 kg mackerel fillet; 4 lemons; 20 g ginger paste; 20 g garlic paste; 2 tsp sambal oelek; 100 g chickpea flour; 1.5 tsp chat masala; 1 egg; 2 tbsp vegetable oil; 0.125 tsp orange food coloring

A South Asian sauce of chickpeas, mayonnaise and green cabbage, seasoned with curry powder and ginger and baked in the oven. Finish with chat masala.

1 hr · Serves 5 · Medium

Method

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Time: Prep 45 min · Cook 15 min · 60 min total
Difficulty: medium

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. 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.
15 min
3
Squeeze the coleslaw to get the excess moisture out. Mix in the mayonnaise, curry powder and Tabasco sauce.
4
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.
5
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.
6
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.