Bombay Fish and Chips With Curried Coleslaw and Dipping Sauce.

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READY IN: 1hr
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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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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