BOMBAY FISH AND CHIPS WITH CURRIED COLESLAW AND DIPPING SAUCE.

Bombay Fish and Chips With Curried Coleslaw and Dipping Sauce. image

Provided by chef ashish damle

Categories Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 22

1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon curry powder
5 cups thinly-sliced green cabbage
2 carrots, peeled and grated
2 green onions, thinly sliced
2 tablespoons dried currants
1 teaspoon Tabasco sauce
3 medium sweet potatoes
oil, for deep frying
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 kg mackerel fillet
4 lemons, juice of
20 g ginger paste
20 g garlic paste
2 teaspoons sambal oelek
100 g chickpea flour
1 1/2 teaspoons chat masala
1 egg (beaten)
2 tablespoons vegetable oil
1/8 teaspoon orange food coloring (optional)

Steps:

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!