Bombay Fish And Chips With Curried Coleslaw And Dipping Sauce.

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 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)

Recipe

• 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.
• 12 delicious!