Bombay Fish and Chips with Curried Coleslaw and Dipping Sauce

Dive into a fusion of flavor with this Bombay Fish and Chips recipe, complete with golden-crisp batter-fried white fish, perfectly seasoned fries, and a zesty curried coleslaw that adds a vibrant twist to this classic dish. The aromatic blend of turmeric, cumin, and garam masala infuses the fish and the accompanying dipping sauce with bold Indian-inspired flavors, while the curried coleslaw combines crunchy shredded veggies with a creamy, tangy dressing for the ultimate sidekick. Easy to prepare in under an hour, this dish is perfect for casual dinners or weekend indulgence, offering a creative take on comfort food favorites. Serve it hot and fresh for an unforgettable bite bursting with spice and texture!

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces White fish fillets (such as cod or haddock)
• 1 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 1 cup Club soda (chilled)
• 4 cups Vegetable oil (for frying)
• 4 large Potatoes (thinly sliced for fries)
• 2 cups Shredded cabbage
• 1 cup Shredded carrots
• 0.5 cup Mayonnaise
• 0.25 cup Plain yogurt
• 1 teaspoon Curry powder
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Sugar
• 2 tablespoons Fresh cilantro (chopped)
• 2 cloves Garlic (minced for dipping sauce)
• 0.5 cup Tomato ketchup
• 2 tablespoons Chili sauce
• 0.5 teaspoon Garam masala

Directions

Step 1

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Step 2

Peel and thinly slice potatoes into fries. Pat them dry with a paper towel to remove excess moisture.

Step 3

Fry the sliced potatoes in batches for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels. Season with salt and set aside.

Step 4

Prepare the fish batter: In a mixing bowl, whisk together flour, cornstarch, turmeric, cumin, and salt. Gradually add chilled club soda, whisking until smooth and lump-free.

Step 5

Pat the fish fillets dry with a paper towel. Dip each fillet into the batter, ensuring they are fully coated.

Step 6

Carefully lower the battered fillets into the hot oil and fry for 4-6 minutes, or until crispy and golden brown. Drain on paper towels.

Step 7

To make the curried coleslaw: In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, yogurt, curry powder, lemon juice, sugar, and chopped cilantro. Mix well and refrigerate to chill.

Step 8

Prepare the dipping sauce: In a small bowl, combine ketchup, chili sauce, minced garlic, and garam masala. Mix until smooth and set aside.

Step 9

Plate the dish by serving the crispy fish alongside the fries and curried coleslaw. Serve with dipping sauce on the side.

Nutrition Facts

Serving size	(2441.2g)

Amount per serving	% Daily Value*
Calories	10172.1

Total Fat 1038.3g	0%
Saturated Fat 144.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 321.3mg	0%
Sodium 5334.5mg	0%
Total Carbohydrate 213.5g	0%
Dietary Fiber 15.0g	0%
Total Sugars 52.1g
Protein 94.9g	0%

Vitamin D 829.4IU	0%
Calcium 335.8mg	0%
Iron 14.9mg	0%
Potassium 2554.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.3%

Protein: 3.6%

Carbs: 8.1%