Bombay Fish and Chips With Curried Coleslaw and Dipping Sauce.

Recipe by chef ashish damle

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.

Top Review by Rinshinomori

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.

Ingredients Nutrition


  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.

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