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Bombay Fish and Chips With Curried Coleslaw and Dipping Sauce

The aroma of spices mingling with the briny scent of the sea always transports me back to bustling street food stalls in Mumbai. I remember one particularly vibrant evening, the air thick with the fragrant steam rising from countless vendors, when I first tasted a truly exceptional version of fish and chips – a revelation that married the comforting familiarity of the British classic with the vibrant flavors of India. The crispy, spiced batter, the tangy coleslaw with a hint of curry, and the sweet potato fries offered a symphony of textures and tastes that danced on my palate. Recreating that memory is what this recipe is all about.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 5
Dietary Type: Dairy-Free (can be made Gluten-Free – see variations)

Ingredients

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 (vegetable or canola recommended)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 kg mackerel fillet (skin off)
4 lemons, juice of
20 g ginger paste
20 g garlic paste
2 teaspoons sambal oelek
100 g chickpea flour (besan)
1 1/2 teaspoons chat masala
1 egg (beaten)
2 tablespoons vegetable oil
1/8 teaspoon orange food coloring (optional)

Equipment Needed

Deep pan or fryer
Skillet
Mixing bowls
Paper towels
Cutting board
Knife
Grater
Whisk
Warm oven

Instructions

Marinate the Mackerel: In a large bowl, combine the mackerel fillets with the juice of 4 lemons, ginger paste, garlic paste, 1 teaspoon of salt, sambal oelek, and orange food coloring (if using). Gently toss to coat the fish evenly. Finally, add the beaten egg and mix to combine. Allow the mackerel to marinate for at least 15 minutes (or up to 30 minutes) in the refrigerator.
Prepare the Sweet Potato Fries: Wash and peel the sweet potatoes. Cut them into sticks approximately 1/4-inch thick. Place the cut sweet potato sticks in a bowl of cold water and let them soak for at least 15 minutes. This helps to remove excess starch, resulting in crispier fries.
Make the Curried Coleslaw Base: In a large mixing bowl, combine the shredded green cabbage, grated carrots, currants, and thinly sliced green onions. Season with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of fresh lime juice. Mix well and allow the mixture to sit for at least 15 minutes, allowing the flavors to meld.
Finish the Coleslaw: After the cabbage mixture has sat for 15 minutes, squeeze it to remove any excess moisture. This prevents the coleslaw from becoming soggy. In a separate bowl, whisk together the mayonnaise, curry powder, and Tabasco sauce. Add this dressing to the cabbage mixture and mix well to combine. Refrigerate the coleslaw until ready to serve.
Fry the Sweet Potatoes: Heat enough oil in a deep pan or fryer for deep frying. The oil should be around 350°F (175°C). Drain the soaked sweet potato sticks thoroughly and pat them dry with paper towels. Carefully add the sweet potato sticks to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes, or until they are golden brown and crispy. Remove the fries with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season with salt. Keep the fried sweet potatoes warm in a preheated oven at 200°F (95°C) until ready to serve.
Fry the Mackerel: While the sweet potatoes are cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Prepare the Fish for Frying: Gently remove the marinated mackerel fillets from the marinade. Dredge each fillet in chickpea flour, ensuring it is evenly coated on all sides.
Shallow Fry the Fish: Carefully place the dredged mackerel fillets in the hot skillet. Shallow fry for approximately 3-4 minutes per side, or until the fish is cooked through and the outside is crisp and golden brown. Avoid overcrowding the pan; cook in batches if necessary.
Drain and Season the Fish: Remove the fried mackerel fillets from the skillet and place them on a paper towel-lined plate to drain excess oil. Sprinkle generously with chat masala while the fish is still hot.
Assemble and Serve: Arrange a portion of sweet potato fries on each plate. Top with 2 fried mackerel fillets per serving. Place a generous spoonful of curried coleslaw on the side. Serve with a lemon wedge for squeezing over the fish.

Expert Tips & Tricks

Marinating the fish not only infuses it with flavor but also helps to keep it moist during cooking. Don’t skip this step!
Soaking the sweet potatoes in cold water is crucial for achieving crispy fries. If you have time, soak them for even longer (up to an hour) for extra crispiness.
Don’t overcrowd the pan when frying the fish or the sweet potatoes. This will lower the oil temperature and result in soggy food. Cook in batches for best results.
For extra crispy fish, try double-dredging it in chickpea flour.
Adjust the amount of sambal oelek to your spice preference. If you’re not a fan of heat, you can omit it altogether.
You can prepare the coleslaw ahead of time. The flavor will actually improve if it sits in the fridge for a few hours.
For a richer coleslaw, try using half mayonnaise and half Greek yogurt.

Serving & Storage Suggestions

Serve this Bombay Fish and Chips immediately for the best flavor and texture. The crispy fish and fries are best enjoyed hot. Arrange the components attractively on a plate, perhaps adding a sprinkle of fresh cilantro or a drizzle of lime juice for extra visual appeal.

Leftovers can be stored in the refrigerator for up to 2 days. However, the fish and fries will lose some of their crispness. To reheat, bake the fish and fries in a preheated oven at 350°F (175°C) until warmed through. The coleslaw can be stored separately in the refrigerator for up to 3 days. Reheating is not recommended for the coleslaw.

This dish is best enjoyed fresh; freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	772 kcal	39%
Total Fat	44g	67%
Saturated Fat	9g	44%
Cholesterol	188mg	62%
Sodium	921mg	38%
Total Carbohydrate	49g	16%
Dietary Fiber	8g	31%
Sugars	14g	57%
Protein	47g	93%

Variations & Substitutions

Gluten-Free: Substitute the chickpea flour (besan) with a gluten-free flour blend for the fish batter. Ensure that your curry powder and chat masala are also gluten-free.
Vegan: Unfortunately, this recipe relies heavily on both fish, egg, and mayonnaise, making it difficult to convert without substantial changes. A starting point may be to replace the fish with thick slices of marinated and pan-fried halloumi cheese or paneer.
Spicier: Add more sambal oelek to the marinade or a pinch of cayenne pepper to the chickpea flour for an extra kick.
Lighter: Use light mayonnaise in the coleslaw or replace half of the mayonnaise with plain Greek yogurt. You can also bake the sweet potato fries instead of deep-frying them.
Different Fish: While mackerel works wonderfully, you can substitute it with other firm white fish fillets like cod, haddock, or tilapia.
Dipping Sauce: Prepare a simple mint-cilantro chutney by blending fresh mint, cilantro, green chilies, ginger, garlic, lime juice, and a pinch of salt. Serve alongside the fish and chips for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular potatoes instead of sweet potatoes?
A: Absolutely! Regular potatoes will work just fine; simply follow the same preparation and frying instructions. The sweet potatoes provide a slightly sweeter flavor and a different nutritional profile, but regular potatoes are a perfectly acceptable substitute.

Q: Can I prepare the fish batter ahead of time?
A: It’s best to prepare the fish batter just before frying, as it can become a bit thick and gloppy if left to sit for too long. However, you can mix the dry ingredients (chickpea flour and spices) ahead of time and then add the wet ingredients (lemon juice, ginger, garlic, sambal oelek, egg) just before frying.

Q: How do I know when the fish is cooked through?
A: The fish is cooked through when it is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Q: Can I bake the fish instead of frying it?
A: While frying provides the best texture, you can bake the fish at 400°F (200°C) for about 15-20 minutes, or until it is cooked through. Coat the fish with a little oil or cooking spray before baking to help it crisp up.

Q: How long can I store the leftover coleslaw?
A: Leftover coleslaw can be stored in the refrigerator for up to 3 days. However, it may become a bit watery over time. Be sure to store it in an airtight container.

Final Thoughts

I hope this Bombay Fish and Chips recipe inspires you to explore the exciting fusion of flavors that Indian cuisine offers. It’s a dish that’s both comforting and adventurous, perfect for a weeknight meal or a weekend gathering with friends. Don’t be afraid to experiment with the spices and adjust the recipe to your own taste preferences. And most importantly, have fun in the kitchen! I would love to hear your feedback and see your creations, so please share your photos and comments. This dish pairs wonderfully with a cold Indian beer or a refreshing lime soda. Happy cooking!

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